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HANDBOOK 

of 

RECIPES 


3 



ARRANGED BY 

•FAITH R LANMAN 

\\ 

HEAD OF HOME ECONOMICS DEPARTMENT 
OHIO STATE UNIVERSITY 

COLUMBUS, OHIO 




TXiis- 

, J- M3 
I'tk't 


REVISED EDITION 

Copyright 1923 
BY 

Faith R. Lanman 
COLUMBUS, OHIO 


c 


© Cl A758365 

SFC 25 1923 


Introduction 


FOOD 

Food is anything taken into the body which builds or repairs 
tissue, produces energy, or regulates the body processes. The 
different kinds of food materials are called nutrients or food-stuffs. 

Nutrients are classified as proteins, carbohydrates, fats, mineral 
matter, vitamins and water. 

{ Tissue builders 
| Energy producers 
Energy producers 
Energy producers 
j Tissue builders 
l Regulators of body processes 
j Growth producers 
j Regulators of body processes 
^ Tissue builder 
j Regulator of body processes 

PROTEINS 

Examples of animal food containing a large amount of protein are 
eggs, milk, cheese, meat, and fish. Examples of vegetable foods 
providing protein are nuts, peas, and beans. 

CARBOHYDRATES 

This group includes sugar, starch, and cellulose, and is derived 
almost exclusively from vegetable life. Starch is obtained from 
grains, potatoes, beans, and other vegetables. The sugar of com¬ 
merce is generally manufactured from the sugar cane and beet. 
Sugar is found also in the juices of other plants. 

FATS 

These are derived from both vegetable and animal foods. 
Examples are olive, cotton seed, and corn oils, butter, and Ihe fats 
of meats. 

MINERAL MATTER 

Mineral matter has important functions in the body. It is 
derived largely from fruits, vegetables, milk and eggs. 


Proteins.. 

Carbohydrates .. 
Fats. 

Mineral Matter. 

Vitamins.. 

Water... 








4 


HANDBOOK OF RECIPES 


VITAMINS 

Vitamins are necessary to produce growth and to maintain 
health. Examples of foods rich in vitamins are milk, butter, egg 
yolk, vegetables, fruits, unpolished grains, beef, heart, liver and 
sweetbreads. 

WATER 

Water composes a large proportion of the body weight. It is a 
necessary agent in carrying on the functions of the body. 

SUGGESTIONS FOR PLANNING MEALS 
It is necessary that meals should be planned well in advance of 
their preparation. A general outline may be made for several days 
at a time and revised as necessary to utilize left-over materials. 
This makes it possible to buy to advantage and to avoid making 
emergency purchases just before a meal. 

In planning each meal, the time, labor, and cost that will be 
involved, and the facilities for preparing and serving it must be 
considered. 

Meals should be suited to the age and mode of living of the per¬ 
sons to be served and should provide the necessary nutrients with 
palatable flavor. One is usually safe in concluding that the food 
needs of the body are supplied if the day’s dietary contains milk, 
cereal, potato, at least one other vegetable (preferably a leafy vege¬ 
table) , fresh fruit and some food from the protein group. 

SETTING THE TABLE 

1. The dining room should be neat, comfortable, light, and well 

ventilated. Everything on the table should be scrupulously 
clean and orderly, convenient, attractive, and arranged 
according to the meal that is to be served. 

2. If a table cloth is to be used, put on a silence pad and then the 

cloth, being careful to have it smooth and even, with the 
center fold exactly in the middle of table. If a lunch cloth 
or set is to be used, it is placed on the bare table, and hot 
dish pads are used if needed. 

3. A pleasing decoration of fruit or flowers adds to the attractive¬ 

ness of the table, but should not be tall enough to obstruct 
the view of those to be seated opposite. 

4. Allow at least a 24-inch space for each person. The host and 

hostess are seated opposite each other, and usually at the 
ends of the table. The china, glassware, silver, and linen 
placed for each person constitute a “cover” which is usually 
arranged as follows: 


INTRODUCTION 


5 


The plate is placed 1 inch from the edge of the table. 

The knife, or more than one if needed, should be at the right 
side, with the sharp edge toward the plate. 

The spoons are placed at the right of the knife, with the 
bowls up. 

The fork, or more than one if needed, should be placed at 
the left side with tines up. 

The glass is placed, with the top up, at the tip of the knife. 

The bread and butter plate is placed at the tip of the fork. 
If a butter spreader is used it is laid on the bread and 
butter plate. 

A folded napkin is placed at the left of the fork so that the 
open corner will be nearest the person by whom it is to be 
used, and if a place card is used it may be laid on the 
napkin. 

Individual salts and peppers may be placed at each cover, 
or larger ones may be placed so that they are convenient 
for each person. 

The silver is placed 1 inch from the edge of the table, and 
in the order in which it will be used, beginning farthest 
away from the plate. If more than 5 or 6 pieces are 
required for each person the extra silver is placed when 
needed. 

Just before the meal is announced the butter should be 
served, and the glasses filled within an inch of the top. 

STYLES OF SERVICE 

One style of service is called English and when this is followed the 
entire meal is served at the table. The host usually serves the * 
meat and vegetables, and the hostess the soup, salad, dessert, and 
tea or coffee. The served dishes are passed by one person to 
another, or by a maid. This is the usual family style of service. 

The second style is called Russian. It is more formal than the 
English and requires the service of a maid. The food is all served 
from the side and this may be done in either one of two ways. The 
plates may be served and brought to the table, or individual portions 
may be arranged on a dish from which each one serves himself. 
For formal service nothing is placed on the table except the indi¬ 
vidual covers and the decorations. 

The third style is a combination of the English and Russian 
and is known as the Compromise style. Various courses cr parts 
of the same course may be served from the side or on the table, as 


6 


HANDBOOK OF RECIPES 


desired. For example, a roast may be carved on the table and the 
vegetables served from the side. Soup is usually brought to the 
table in individual dishes. 

SUGGESTIONS FOR SERVING 

Simplicity in serving is always in good taste. The main require¬ 
ment for a meal is to have well-chosen food, attractively prepared 
and served, and in its best condition at the time of serving. Except 
in very warm weather, hot food should be placed in heated dishes. 
Meals to be served without a maid should be so planned that no one 
will need to be away from the table much of thejrime. A side table 
or tray on wheels may be used to advantagedtfserving either with 
or without a maid. Everything needed should be at hand before 
the meal. 

If the first course is to be served cold it may be placed on the 
table before the meal is announced, but unless it is certain that 
those to be served will take their places immediately, it is better to 
bring in hot food after they are seated. 

Any dish other than a plate, to be placed in the center of a cover 
should be set on a plate which may be removed with it or used for 
the next course. 

The waitress should go to the left side of each person to place 
dishes except those containing beverages which are placed at the 
right. Dishes from which a person is to serve himself should be 
held near and low enough to be convenient for the one served. Small 
dishes and silver are usually carried on a tray and larger ones on a 
folded napkin. 

The glasses should be refilled as often as necessary. They should 
not be handled near the top. 

At the end of a course, all of the dishes belonging to that course 
should be removed. The soiled dishes are taken off first, then the 
food, and then the clean dishes. It is permissible to take one thing 
in each hand, but the dishes should never be piled. 

The crumbs should be removed just before the dessert is served, 
and before other courses if desired. A folded napkin and plate may 
be used for this purpose. 

REASONS FOR COOKING 

Food is cooked: 

(1) To make it more digestible. 

(2) To make it more palatable and attractive. 

(3) To kill any living organism it may contain. 


INTRODUCTION 


7 


METHODS OF COOKING 

1. Broiling is cooking directly over a glowing fire. 

2. Baking is cooking in the dry heat of an oven. 

3. Pan broiling is cooking on a frying pan with little or no fat. 

4. Pan baking is cooking on a griddle with little or no fat. 

5. Roasting originally meant cooking before an open fire, but in 

present usage it is cooking in an oven. 

6. Boiling is cooking in boiling water. 

7. Parboiling is partly cooking in boiling water. 

8. Stewing or simmering is cooking in water below the boiling 

point. 

9. Steaming is cooking over boiling water in a steamer or double 

boiler. 

10. Frying is cooking in hot fat, deep enough to cover the article 

to be cooked. 

11. Sauteing is cooking in a small quantity of hot fat. 

12. Braising is cooking in a closely-covered pan in the oven. 


TABLE OF ABBREVIATIONS 


t.=teaspoonful 

tb.=tablespoonful 

c.=cupful 

pt.=pint 

qt.=quart 

oz.=ounce 


lb.KBpound 
f. g.=few grains 
f. d.=few drops 
spk.—speck 
min.=minute 
hr.=hour 


TABLE OF MEASURES AND WEIGHTS 


3 t. =1 tb. 

12 tb. (liquid) = 1 c. 

16 tb. (dry) = 1 c. 

2 c. =1 pt. 

2 pt. =1 qt. 


4 qt. =1 gal. 

8 qt. (dry) — 1 pk. 

2 c. sugar — 1 lb. 

2 c. butter = 1 lb. 

4 c. flour = 1 lb. 

1 sq. chocolate = 1 oz. 


All measurements called for in this book are made level. Flour, 
powdered sugar, and all lumpy dry materials should be sifted before 
measuring. A half spoonful is measured by dividing a spoonful 
lengthwise. 


6 


HANDBOOK OF RECIPES 


RULES FOR WASHING DISHES 

1. Scrape the dishes and pile them at the right of the dish pan. 

2. Soak starchy dishes in cold water, sugary dishes in hot water. 

Rinse those used for milk or egg in cold water. Wipe very 
greasy dishes with paper. Wash and scour the steel knives 
and forks, using a cork dipped in scouring powder, and wash 
again. 

3. Wash the dishes in hot soap suds, renewing the water often 

enough to keep it hot and clean. 

4. Rinse in clear hot water. If properly scalded and allowed to 

drain the china need not be wiped. 

5. Wipe the silver and glasses and if necessary the china and put 

in a clean dry place. 

6. Never wet the cogs of a Dover beater. 

7. Do not let the wooden handles of knives or forks lie in water. 

DISH TOWELS 

Wash dishcloths and towels with hot water and soap suds. Rub 
with soap and boil frequently. Rinse thoroughly and dry in the 
open air if possible. 

CARE OF THE SINK 

After the dishes are put away, wash the sink thoroughly in every 
part with hot water and soap. Scald with boiling water once a day. 

CARE OF THE REFRIGERATOR 
Keep the inside of the refrigerator dry and clean. Do not allow 
food to remain in it long enough to spoil. Wash the food compart¬ 
ment with hot soap suds once a week, rinsing with clear hot water 
and drying thoroughly. Wash and scald the ice chamber and drain 
pipe. 

Fruit 

APPLE SAUCE 

8 tart apples i c. sugar 

f c. water Spice if desired 

Wash, pare, quarter, and core the apples. Put in a saucepan with 
the water and cook, covered, until soft. Mash the apples, add sugar, 
and spice if desired. 

GREEN APPLE SAUCE 

Use unripe apples. Wash and quarter the apples and remove the 
blossom, but do not pare them. Add a small quantity of water and 
cook, covered, until soft. Press through a colander and sweeten. 


FRUIT 


9 


STEWED DRIED APPLES 

Prepare and cook dried apples as directed for Stewed Prunes. 
Raisins and a slice of lemon may be added if desired. 

APPLE COMPOTE 

8 sour apples 
1 c. sugar 
1 c. water 

Wash, pare, quarter, and core the apples. Make a syrup by boil¬ 
ing the water and sugar a few minutes in a small deep saucepan. A 
bit of lemon rind or cinnamon may be cooked in the syrup if desired. 
Add as many pieces of apple as the syrup will cover, and cook until 
tender but not broken. Remove them and add others until all are 
cooked. Place the apples in a serving dish and pour the syrup 
around them. 

BAKED APPLES 

Select sound tart apples for baking. Wash and core them with¬ 
out cutting through the stem end. Pare, if desired, after coring. 
Place in baking dish. Put a small piece of butter and 1 tb. sugar, 
mixed with a little spice, if desired, into each cavity. Cover the 
bottom of the baking dish with hot water. Bake in a hot oven until 
the apples are soft, basting occasionally with the hot water in the 
pan. Serve hot or cold with cream. 

STEAMED APPLES 

Sound tart apples are best for steaming. Wash and core them 
without cutting through the stem end. Do not pare them. Place 
in a baking dish. Put a small piece of butter, and 1 tb. sugar 
mixed with a few grains of spice, into each cavity. Steam 15 to 20 
minutes or until tender. Serve hot or cold with cream. 

RHUBARB SAUCE 

Cut off the leaves and wash the stalks. Cut into 1-inch pieces, 
without peeling. Add to the rhubarb one-fourth as much sugar, 
and cook in a double boiler until soft; or add a little water and cook 
in a single boiler for a few minutes. The pieces should remain 
unbroken. Old rhubarb is more delicate if blanched before cooking. 
A few strawberries cooked with the rhubarb improve the color 
and flavor. 

BAKED RHUBARB 

Prepare as above and bake in an earthen or granite dish until 
tender and deep red in color. 


10 


HANDBOOK OF RECIPES 


CRANBERRY SAUCE 

4 c. berries 

2 c. sugar 

c. boiling water 

Pick over and wash the berries. Put in a stew pan and add the 
hot water. Cover and boil 10 minutes, taking care the sauce does 
not boil over. Add sugar and stir until dissolved. Cool and serve. 

STEWED PRUNES 

Wash the prunes and soak them in cold water over night. Sim¬ 
mer or cook in a double boiler until tender. If sweetening is desired 
add sugar after the prunes are cooked. If desired, a small quantity 
of lemon juice may be added when the prunes are cold. 

STEWED APRICOTS 

Prepare and cook dried apricots as directed for Stewed Prunes. 

Beverages 

COCOA 

3 c. milk 2\ tb. cocoa 

1 c. hot water 3 tb. sugar 

Few grains salt 1 tb. flour 

Mix the dry ingredients and blend with a little hot water. Add 
to the rest of the hot water and cook 5 minutes. Add the milk and 
heat to the boiling point. Beat with a Dover egg beater to prevent 
a scum from forming. 

HOT CHOCOLATE 

1| sqs. shaved chocolate Few grains salt 

i c. sugar 1| c. boiling water 

3 c. milk 

Mix the chocolate, sugar, salt, and water. Cook 5 minutes, stir¬ 
ring occasionally to prevent burning. Add the milk and heat to the 
boiling point. If desired, $ t. vanilla may be added. Beat with a 
Dover beater and serve with or without whipped cream. 

BOILED COFFEE 
i c. or less coffee ground medium fine 
4 c. cold or freshly boiled water 
1 crushed egg shell, or \ egg white, if desired 
Cold water to clear the coffee 


BEVERAGES 


I 1 

Scald the coffee pot, put in the coffee, and add the measured 
water. Bring slowly to the boiling point. If made with cold water 
boil 1 minute; if with hot water boil 3 to 5 minutes. Pour out a 
little of the coffee to clear the spout, and return the coffee to the 
coffee pot. Pour in about c. cold water mixed with the egg shell 
or white, if used, to clear the coffee. Let it stand near the fire 10 
minutes. It is often of advantage to put the coffee in a cheese-cloth 
bag, or an aluminum filter before placing it in the pot. 

PERCOLATED COFFEE 

^ c. or less coffee, finely ground 
4 c. water 

There are many kinds of coffee percolators. Some of them are 
to be placed over the flame and others are equipped with an electri¬ 
cal heating device. In a percolator the coffee is placed in a fine 
sieve and the water, heated to boiling, is automatically and repeat¬ 
edly poured over the coffee. 

TEA 

1 t. tea, or less 

2 c. water 

Put the tea into a scalded earthen or china tea pot and pour the 
freshly boiled water over it. Cover and allow to steep 3 to 5 min¬ 
utes. Serve with sugar and cream, if desired, or with sugar and a 
thin slice of lemon. Tea should always be freshly made and should 
never be boiled. 

LEMONADE 

f c. sugar 
1 pt. water 
£ c. lemon juice 

Make a syrup by boiling the sugar and water. Cool and add 
the lemon juice; then add enough water to suit the taste. 

ICED CHOCOLATE 

Follow the directions for Hot Chocolate. Chill and serve with 
chopped ice and whipped cream, if desired. 

ICED TEA 

Follow the directions for Tea. Chill and serve with chopped ice 
and a wedge of lemon, and powdered sugar, if desired. 


12 


HANDBOOK OF RECIPES 


Cereals 

Cereals are seeds of grasses. The common ones are wheat, oats, 
corn, rice, barley, and rye. They are sometimes prepared for mar¬ 
ket by simply removing the outside husk, and are also manufactured 
into many different forms. 

Cereals require thorough cooking. They may be boiled directly 
over the fire, but for long cooking it is safer to use a double boiler 
or to cook them in the oven. 

TIME TABLE FOR COOKING CEREALS 

Rolled oats, 1 to 2 hours. 

Rolled wheat, 1 to 2 hours. 

Granulated wheat, 1 to 2 hours. 

Boiled rice, 45 minutes to 1 hour. 

Steamed rice, 1 hour. 

Fine hominy, 2 hours. 

Coarse hominy, 3 hours. 

Cornmeal mush, 1 to 3 hours. 

CORNMEAL MUSH 

4 c. boiling water or skim milk 
1 t. salt 
1 c. cornmeal 

Cool the water slightly, add the salt, and pour in the cereal 
slowly, stirring to prevent lumping. Cook and stir until the cereal 
thickens. Cover and place in the oven or over a very low flame to 
cook for an hour; or place over hot water to cook 2 to 3 hours. 
Mush may be cooked in the oven in a shorter time than over hot 
water. It is less likely to scorch in the oven and has a better con¬ 
sistency than if cooked over the direct flame. 

GRANULATED WHEAT 

f c. cereal 

4 c. water or skim milk 

1 t. salt 

Follow the directions given for Cornmeal Mush. 

ROLLED OATS 

2 c. rolled oats 

4 c. water or skim milk 

1 t. salt 

Follow the directions given for Cornmeal Mush. 


CEREALS 


13 


GRAHAM MUSH 

1 c. graham flour 

3 c. boiling water 
1 t. salt 

Follow the directions given for Cornmeal Mush. 

BOILED RICE 
1 c. rice 

6 c. boiling water 
1 t. salt 

Wash the rice in several waters to remove the loose starch. Add 
it to the boiling salted water and boil vigorously for a few minutes. 
Cover and cook over a very low flame until tender, from 45 to 60 
minutes. The rice should not be stirred during cooking, but may 
be lifted gently from the bottom with a fork if necessary, to pre¬ 
vent sticking. 

STEAMED RICE 
1 c. rice 

4 c. water or milk 
1 t. salt 

Wash the rice in several waters to remove loose starch. Have 
the water boiling in the upper part of the double boiler and add the 
salt. Sprinkle in the rice. Boil 5 minutes directly over the fire; 
then place the upper part of the boiler in the lower part containing 
hot water, and cook 1 hour or until soft. 

RICE AND CHEESE 

3 c. cooked rice 1 c. Thin White Sauce, 

About 1 c. grated cheese or about 1 c. milk 

Cayenne Buttered crumbs 

Salt if needed 

If White Sauce is to be used add the cheese to it and stir while 
the cheese melts, keeping the mixture just below the boiling point. 
Place the rice in an oiled baking dish and add the cheese mixture, 
stirring slightly with a fork. If milk is used cover the bottom of 
the baking dish with rice, sprinkle it with cheese, cayenne, and salt, 
and repeat until all the rice is used. Add milk to half the depth of 
the contents. Cover with buttered crumbs and bake until the 
crumbs are brown. 


14 


HANDBOOK OF RECIPES 


RICE TIMBALES 

1 c. uncooked rice 1£ t. salt 

3 c. boiling water or stock 1 c. Tomato Sauce 

Put the boiling water, salt, and well-washed rice in the upper 
part of the double boiler and boil for 10 minutes. Place over hot 
water and cook until the rice is tender. Add the Tomato Sauce, 
stirring slightly with a fork. Cook 15 minutes longer, pack in oiled 
timbale molds, and keep in a warm place until firm. Use alone or 
as a garnish with Pot Roast. 


RICE CROQUETTES 


£ c. uncooked rice 
£ c. boiling water 
1 c. to 1£ c. hot milk 
£ t. salt 


1 egg or 2 yolks 

1 tb. fat 

2 tb. sugar, if desired 
Fat-proof Coating 


Add the salt to the water boiling directly over the fire in the 
upper part of the double boiler. Sprinkle in the well-washed rice 
and boil until the water is absorbed. Place over hot water, add 
1 c. of the hot milk and cook, covered, 1 hour or until soft. If the 
rice becomes dry before it is tender, add a little more hot milk. 
Cool slightly, add the beaten egg and fat, and the sugar if used. 
When cold, form into balls, dip in sifted crumbs, and shape into 
nests or cylinders. Dip in egg and in crumbs to complete the Fat- 
proof Coating. Fry and drain on unglazed paper. Serve hot as a 
vegetable, and, if in the shape of nests, garnish with jelly. 


RICE CAKES 


2 c. cooked rice 
1 or 2 eggs, beaten slightly 
£ t. salt 

Mix the ingredients. Drop by tablespoonfuls on an oiled frying 
pan and saute until delicately browned on both sides. If desired, 
2 tb. sugar may be added. 


SPANISH RICE 

1 c. uncooked rice 1 small onion, chopped fine 

2 tb. fat 1 chopped green pepper or 

2 c. water pimento, if desired 

2 c. tomatoes 1 t. salt 

£ t. pepper 

Wash the rice, dry it thoroughly, and brown it in the fat. Add 


CEREALS 


15 


the water, tomatoes, onion, and seasonings. Cook for 30 minutes, 
or until the rice is tender, adding more water ifkneeded. 

HOMINY 

1 c. dried hominy 
Water 
1 t. salt 

Wash the hominy and soak it in cold water several hours. Add 
salt and boil directly over the fire for at least 5 minutes. Cover 
and continue cooking over a low flame or over hot water or in the 
oven from 2 to 3 hours. 


HOMINY CAKES 


2 c. cooked hominy 
1 or 2 eggs, beaten slightly 
i t. salt 

Mix the ingredients. Drop by tablespoonfuls on an oiled frying 
pan, and saute until delicately browned on both sides. Serve imme¬ 
diately. 


HOMINY AND 

3 c. cooked hominy 

1 c. grated cheese, or less 

Cayenne 

Salt if 


CHEESE 

1 c. Thin White Sauce 
or about 1 c. milk 
Buttered crumbs, if desired 
needed 


Follow the directions given for Rice and Cheese. 


CEREAL WITH FRUIT 

Hot cereals may be served with many kinds of fruit. Cereals 
may be packed while hot in molds with fruit and served cold with 
cream and sugar. 

SAUTED OR FRIED MUSH 

Pack left-over mush in molds. When cold, cut in slices and saute 
or fry them. Serve with syrup. 

CARAMEL SYRUP 

1 c. sugar 

1 c. boiling water 

Melt the sugar in a sauce pan, stirring constantly until it is light 
brown. Add the hot water and simmer to make a syrup. 


16 


HANDBOOK OF RECIPES 


SUGAR SYRUP 


1 c.*‘fo?own or granulated sugar 
f c. hot water 

2 tb. corn syrup, or 1-16 t. cream of tartar 


Mix the ingredients, and cook until of the desired consistency. 


Macaroni and Spaghetti 


Macaroni, spaghetti and vermicelli are made from coarsely 
ground wheat flour very rich in gluten. The flour is made into a 
dough with hot water. It is then placed in a press and forced out 
through holes and dried. 

BOILED MACARONI OR SPAGHETTI 

1 c. macaroni, or spaghetti 

2 qt. water 

1 tb. salt 

Break the macaroni or spaghetti in pieces and wash it. Cook in 
boiling salted water until soft. Drain and pour over it a cup of 
cold water to prevent the pieces from clinging together. Drain 
and reheat in Tomato Sauce or bake with cheese or meat and any 
desired seasoning. The water drained from macaroni or spaghetti 
may be saved for use in soup. 


TOMATO SAUCE 


1 t. minced onion 
\ t. salt 
Pepper 


1 c. strained tomato 

2 tb. or less fat 
2 tb. flour 


The onion may be cooked in the fat until light yellow, or it may 
be added to the tomato. Make the sauce according to any one of 
the methods given for making White Sauce. A more highly flavored 
sauce may be made by cooking a little minced carrot, turnip, and 
green pepper in the fat with the onion. The vegetables may be 
strained out of the sauce. 

MACARONI AND CHEESE 

Follow the directions for Rice and Cheese, substituting cooked 
macaroni for rice. 


MACARONI AND SPAGHETTI 


17 


BAKED SPAGHETTI 


3 c. Boiled Spaghetti 
| to 1 c. cooked meat 
| sweet green pepper if desired 
£ small onion 


14 c. tomatoes 
2 tb. melted fat 
Pepper 
Salt 


\ to 1 c. mushrooms if desired 


Chop the onion, green pepper, mushrooms, and meat. Add the 
Boiled Spaghetti, seasoning, and tomatoes. Put the mixture in an 
oiled baking dish. Cover with buttered crumbs, if desired. Bake 
in a moderate oven about 30 minutes. 


Vegetables 


Great care should be taken to prepare vegetables in such a way 
as to retain all of their food value and flavor and those which con¬ 
tain starch should be thoroughly cooked. Various parts of plants 
are used as vegetables. Examples: 

Tubers (under ground stems) : White potatoes. 

Roots: Carrots, turnips, beets, sweet potatoes, and radishes. 

■ Stems: Celery, asparagus. 

Bulbs: Onions. 

Leaves: Cabbage, lettuce, spinach, and other greens. 

Flowers: Cauliflower. 

Fruit: Tomatoes, beans, peas, cucumbers, and egg plant. 

TIME TABLE FOR BOILING VEGETABLES 

Asparagus (young), 20 to 30 min. 

Asparagus (old), 30 to 40 min. 

Beans (string), 1 to 2\ hrs. 

Beans (dried lima or navy, after soaking), 1£ to 2 hrs. 

Beets (young), 45 min. to 1 hr. 

Beets (old), 3 to 4 hrs. 

Cabbage (young), 30 min. or less. 

Cabbage (old), 1 hr or less. 

Cauliflower, 25 to 40 min. 

Green Corn, 10 to 15 min. 

Onions, 50 min. to 1 hr. 

Parsnips, 30 to 55 min. 

Potatoes, 25 to 35 min. 

Potatoes (sweet), 25 to 30 min. 

Peas, 20 min. to 1 hr. 


HANDBOOK OF RECIPES 


Squash (summer), 20 to 55 min. 

Squash (winter), 1 to 1^ hrs. 

Tomatoes, 15 to 20 min. 

Turnips, 40 min. to 1 hr. 

BOILED POTATOES 

Scrub the potatoes and remove the dark spots. Cook in boiling 
water until tender, but do not allow the water to boil violently as 
the potatoes are likely to be broken. Drain and dry them over the 
fire. They may be served without being peeled, or the skins may 
be removed and the potatoes seasoned with butter, pepper, and salt. 

MASHED POTATOES 

6 medium sized potatoes 

3 tb. butter, or less 
c. hot milk, or more 

About 1 t. salt 

Scrub the potatoes and remove the dark spots. The skins may 
be removed easily and without waste, if the potatoes are first boiled 
10 minutes. Peel them quickly and cook at once in boiling salted 
water until tender. Drain them and save the water for use in soup 
or bread. Mash the potatoes, add the seasoning and milk, and beat 
until light. If desired, the milk may be heated in the pan with 
the potatoes by pushing them to one side. Mashed potatoes may 
be kept light and hot if the pan is set in hot water. 

POTATO CAKES 

Shape cold Mashed Potatoes into small cakes and saute them in 
hot fat. 

POTATO CROQUETTES 

Use Mashed Potatoes, adding a little minced parsley and a well- 
beaten egg if desired. Shape into croquettes and dip in Fat-proof 
Coating. Fry and drain on unglazed paper. 

CREAMED POTATOES 

3 c. Boiled Potatoes 

2 c. Medium White Sauce 

Small new potatoes may be served whole. Others should be cut 
when cold into cubes or slices. Add the potatoes to the sauce and 
serve hot. Garnish with a little paprika or parsley if desired. 


VEGETABLES 


19 


CREAMED POTATOES (Quick Method) 

3 c. Boiled Potatoes 2 c. milk 

4 tb. flour Salt 

3 tb. or less butter or other fat Pepper 
Cut cold Boiled Potatoes into small cubes or slices. Put them in 
a sauce pan and sprinkle the flour, salt and pepper through them. 
Add the milk and butter and cook about 10 minutes over a low 
flame, adding a little more milk if needed. Lift and turn the pota¬ 
toes to keep them from sticking. 


CREAMED POTATOES 
3 c. Boiled Potatoes, diced 
2 tb. or less fat 
£ small onion, sliced 


(Onion Flavor) 
4 tb. flour 
2 c. milk 
Salt 


Pepper 

Sprinkle the flour, pepper, and salt through the potatoes. Heat 
the fat in a frying pan, and cook the onion in it until light brown. 
Add the potatoes and milk and cook about 10 minutes over a mod¬ 
erate fire, lifting and turning the potatoes to keep them from 
sticking. 

LYONNAISE POTATOES 
2 c. cold Boiled Potatoes 1 tb. minced onion 

Salt About 2 tb. fat 

Pepper 1 tb. minced parsley 

Cut the cold Boiled Potatoes into one-half inch cubes. Sprinkle 
with salt and pepper. Cook the onion in the fat until brown. Then 
remove the onion and cook the potatoes in the fat, turning to brown 
them evenly. Sprinkle with parsley and serve. 

SAUTED POTATOES 

Peel cold Boiled Potatoes and cut them into small cubes or slices. 
Sprinkle with salt and pepper, and saute until delicately browned, 
lifting and turning them occasionally. Serve immediately. 


PANNED POTATOES (Quick Method) 

Wash the potatoes and boil them 10 minutes. Peel and cut them 
in fourth inch slices, and place in a pan. Add hot water to half 
the depth of the potatoes and season with butter, pepper and salt. 
Cover closely and cook until the potatoes are soft, lifting and turn¬ 
ing them occasionally, and adding a little water, if necessary, to 
prevent scorching. They should be almost dry when done and 
should be served immediately. 


20 


HANDBOOK OF RECIPES 


POTATO CHOWDER 
6 medium sized potatoes 2 c. milk 

i lb. salt pork, or less 1 t. salt 

1 small onion, minced Pepper 

Wash the potatoes and boil them 10 minutes. Peel and dice them. 
Cut the pork into small pieces and cook with the onion until light 
brown, using the kettle in which the chowder is to be made. Cool 
slightly, add the potatoes with enough hot water to cover them and 
cook until tender. Add the milk, bring to the boiling point, season, 
and serve. 

BAKED POTATOES 

Select smooth potatoes of uniform size, and scrub them. Bake 
them in a hot oven until soft, or boil them 15 minutes, and then place 
them in the oven to bake. The potatoes are more quickly cooked, 
and have a softer skin if the latter method is used. Serve them at 
once, or prick them with a fork to allow the steam to escape. 

STUFFED BAKED POTATOES 

Cut hot Baked Potatoes in two lengthwise or cut off one end. 
Scoop out the inside, mash, and season as Mashed Potatoes. Put 
back into the shells lightly, and return to the oven to brown. 
Chopped cooked meat or grated cheese may be mixed with the fill¬ 
ing or sprinkled over the top. 

POTATOES ROASTED WITH MEAT 

Scrub the potatoes and boil them 10 minutes. Drain and peel 
them. Place the potatoes in the pan with the roast during the 
last 40 or 50 minutes of cooking. Turn the potatoes occasionally, 
and cook until they are tender and brown. 

SCALLOPED POTATOES 

Wash the potatoes, boil them 10 minutes, peel, and slice them. 
Put a layer into an oiled baking dish; sprinkle with salt, pepper 
and flour, and dot with bits of butter. Repeat until the dish is 
full. Add hot milk until it may be seen on top. Cover and bake 
in a moderate oven until the potatoes are tender (about one hour 
and 15 minutes). Uncover and brown them. 

POTATO CHIPS 

Wash and pare the potatoes and cut them into very thin slices. 
Soak them about an hour in ice water. Remove the potatoes from 
the water and dry them between the folds of a clean cloth. Fry 


VEGETABLES 


21 


them in deep fat. Drain them on unglazed paper and sprinkle 
them with salt. 


FRENCH FRIED POTATOES 
Select small potatoes of uniform size. Wash and pare them and 
then cut them into eighths lengthwise. Soak them about an hour 
in ice water, then drain and dry them between the folds of a clean 
cloth. Fry the potatoes in deep fat. Drain them on unglazed 
paper and sprinkle them with salt. 

BAKED SWEET POTATOES 
Follow the directions for Baked Potatoes. 

SAUTED SWEET POTATOES 

Scrub the potatoes and cook them in boiling water until tender. 
Drain and peel them. Cut the potatoes into pieces of uniform 
size; or mash and season, then shape them into cakes. Saute and 
serve. 

GLAZED OR CANDIED SWEET POTATOES 
5 or 6 medium-sized sweet potatoes 2 tb. water 

i c. sugar, brown or granulated l t. salt 

Butter or other fat 

Wash the potatoes and cut out the imperfections. Boil 20 min¬ 
utes. Drain, scrape off the skins, cut lengthwise into slices one-half 
inch thick and arrange on an oiled pan. Make a syrup by boiling 
the sugar, salt, and water 5 minutes. Pour part of the syrup over 
the potatoes, dot them with butter and bake in a moderate oven 20 
to 30 minutes, or until .well browned and tender. Baste with the 
remaining syrup during baking. 

STEAMED WINTER SQUASH 
Choose a winter squash, heavy in proportion to its size. Wash 
and break it into pieces. Remove the seeds and stringy portion. 
Place pulp side up in a steamer and steam half an hour, or until 
tender. Scoop our the pulp, mash it, and season with salt, pepper, 
butter, and a little sugar, if needed. If too dry beat in a little hot 
milk. 

BAKED SQUASH 

Wash the squash and cut into pieces suitable for serving. Re¬ 
move the seeds and stringy portion and place the pieces on a shallow 
pan. Sprinkle with salt and pepper, and dot with butter. Bake 
in a hot oven. Serve in the shell or scrape out the pulp and mash it. 


22 


HANDBOOK OF RECIPES 


PARSNIPS 

Wash the parsnips, scald till the skins can be easily removed, and 
dip the parsnips in cold water. Scrape off the skins and if large 
cut the parsnips into halves or quarters. Cook them in steam or 
in boiling salted water until tender, allowing the liquor to cook 
down. Season with butter, pepper, and salt; or drain and saute 
them. 

MASHED TURNIPS 

Wash and pare the turnips. Cut them into slices and cook in 
boiling salted water until tender. Drain, mash, and season with 
butter, pepper, and salt. 

CREAMED TURNIPS 

2 c. turnips 

1 c. Medium White Sauce 

Wash and pare the turnips. Cut them in half-inch cubes. Cook 
them in boiling salted water until tender. Drain and add White 
Sauce. 

CARROTS 

Wash the carrots, scald till the skins are loose, and dip the car¬ 
rots quickly into cold water. Scrape off the skins and cut the 
carrots into cubes or slices. Cook them in steam or in boiling 
salted water until tender, allowing the liquor to cook down. Add 
White Sauce or season with butter, pepper, and salt. 

CARROTS AND PEAS 

1 c. cooked carrots, diced 2 tb. butter or less 

1 c. cooked peas \ t. salt 

Heat the carrots and peas together, season, and serve. 

CREAMED SALSIFY (Oyster Plant) 

Follow the directions given for Carrots. 

SALSIFY CAKES 

2 c. cooked mashed salsify Few grains pepper 

1 tb. butter, or less \ t. salt 

Wash the salsify. It need not be scraped. Steam it until tender, 
and mash and season with butter, pepper, and salt. Shape into 
small cakes, roll them in flour, and saute or fry them. 

BUTTERED BEETS 

Cut off the leaves of the beets and part of the stems. Wash 
the beets and cook in boiling water until tender. Drain, cover 


VEGETABLES 


23 


with cold water and remove the skins. Small beets should be left 
whole, and larger ones cut into quarters or slices. Reheat over 
hot water, seasoning with butter, salt, pepper, and a little vinegar 
if desired. 

PICKLED BEETS 

Cook the beets and remove the skins, as above. Small beets 
should be left whole, and the larger ones cut in quarters or slices. 
Cover with diluted vinegar, adding a little sugar, salt, and pepper 
if desired. 

BEET RELISH 

2 c. chopped cooked beets f c. sugar 

i c. grated horseradish root i t. salt 

Vinegar to cover 

Mix the ingredients in the order given, and serve cold as a relish 
with meat. 

BOILED CABBAGE 

Take off the outside leaves of the cabbage, cut it into quarters, 
and remove the tough part. Soak in cold water, and cook uncov¬ 
ered in boiling salted water until tender (from 30 to 60 minutes). 
Drain and serve; or chop and season with butter, salt, and pepper. 

SCALLOPED CABBAGE 

1 small head of cabbage 

2 c. Medium White Sauce 

Buttered crumbs 

Cook the cabbage as directed for Boiled Cabbage. Cut it in 
pieces and put into an oiled baking dish. Add the White Sauce and 
lift the cabbage with a fork to mix it with the sauce. Cover with 
buttered crumbs and brown in the oven. 

STUFFED CABBAGE 
1 medium sized cabbage Butter 

1 c. ground beef Salt 

1 c. cooked rice or crumbs Pepper 

Remove the outside leaves and core from the cabbage, and reserve 
them for soup. Mix the meat, rice, and seasonings. Stuff the 
cabbage with this mixture and tie a large leaf over the top. Cook 
the cabbage in steam or boiling salted water until tender. 

CAULIFLOWER 

Soak the cauliflower about 1 hour in cold water. It may be left 
whole or may be separated into pieces before cooking. Cook it in 


24 


HANDBOOK OF RECIPES 


steam or in boiling salted water until tender. Drain and season 
with butter, pepper, and salt; or serve in Medium White Sauce. 
If it is not too strong in flavor, part or all of the liquor in which 
the cauliflower was cooked may be used in the sauce, or in making 
soup. 

ONIONS 

Peel the onions under cold water. Cook them in boiling salted 
water until tender. If a mild flavor is desired the water may be 
changed once or twice during the cooking. Drain them and reserve 
the water for use in soup. The onions may be seasoned with but¬ 
ter, pepper, and salt, or may be creamed or scalloped. 

STUFFED ONIONS 

Prepare as directed for Onions. Push out the soft centers, leav¬ 
ing the outer layers intact. Chop the centers and add soft stale 
bread crumbs, or cooked meat, and enough Medium White Sauce 
to moisten. Stuff the onion cups with this mixture. Sprinkle the 
top with buttered bread crumbs and bake in a hot oven until the 
crumbs are brown. 

ASPARAGUS 

Break off the lower tough part of the stalks, as far down as they 
will snap, and reserve them for soup. The asparagus may be 
cooked whole or broken into inch lengths. Cook it in boiling salted 
water until tender, leaving the tips out of the water the first ten 
minutes. Boil down the water in which the asparagus was cooked. 
Season the asparagus with butter, pepper, and salt, or add White 
Sauce as desired. 

CREAMED CELERY 
2 c. celery 

1^ c. Medium White Sauce 

Separate and wash the celery, removing the leaves. Cut in half¬ 
inch lengths and cook in boiling salted water until tender, allowing 
the liquor to cook down. Make a Medium White Sauce, substituting 
the liquor from the celery for part of the milk. Add the celery and 
serve on toast. Celery leaves should be saved and may be used, 
either fresh or dried, for seasoning. 

FRIED EGG-PLANT 

Wash the egg-plant and pare it. Cut it in thin slices and pile 
them on a dish, sprinkling each one with salt. Let them stand an 
hour with a weight on top to press out the juice. Drain, dip in 
Fat-proof Coating or batter, and fry. Make the batter by mixing 
1 c. flour, f c. milk, 2 eggs or less, and a little salt and pepper. 


VEGETABLES 


25 


STUFFED EGG-PLANT 

1 egg-plant Few grains pepper 

2 tb. bacon or other fat 1 t. salt 

1 t. minced onion Stock or water 

1 c. soft stale bread crumbs 1 beaten egg, or none 

Buttered crumbs 

Wash the egg-plant and cook it about 15 minutes in boiling salted 
water. Cut off the top and scoop out the pulp. Chop the pulp, add 
the fat, crumbs, seasoning, and stock or water to moisten. Cook 
the mixture 5 minutes, cool it slightly, and add the egg. Fill the 
shell with this mixture, cover with buttered crumbs, and bake from 
20 to 30 minutes. 

STEWED TOMATOES 


Wash the tomatoes, scald and peel them. Cut them in quarters 
and simmer 15 or 20 minutes. Season with butter, salt, pepper, 
and sugar if desired. Small cubes of stale bread or toast may be 
added just before removing the tomatoes from the fire. 

SCALLOPED TOMATOES 
4 c. tomatoes 1 t. grated onion if desired 

1 t. salt 2 c. soft stale bread crumbs 

i t. pepper mixed with 2 tb. melted fat 

1 t. sugar 

Mix these ingredients, reserving -J c. buttered crumbs. Pour 
into an oiled baking dish, cover with the reserved crumbs, and bake 
until brown. 

SAUTED TOMATOES 

Select under-ripe or green tomatoes. Wash and cut them cross¬ 
wise in half-inch slices. Sprinkle them with salt, pepper, and 
sugar if desired. Dip in flour or cornmeal, or in Fat-proof Coat¬ 
ing and saute. 

STUFFED TOMATOES 


6 

1 


tomatoes 
to 2 c. soft stale 
bread crumbs 
c. chopped cooked meat 
or cooked corn 


1 t. sugar if desired 
1 t. minced onion 
1 tb. minced parsley if desired 
1 t. salt 

Few grains pepper 


c. dry buttered crumbs 


Select firm tomatoes of uniform size and wash them but do not 
remove the skins. Cut a thin slice from the top and scoop out the 
inside. Mix the pulp with crumbs and meat or corn, and season as 


26 


HANDBOOK OF RECIPES 


desired. Stuff the tomatoes with the mixture, cover with buttered 
crumbs and bake until the crumbs are brown. 

STUFFED PEPPERS 

Select sweet green peppers of uniform size. Wash them and cut 
out the stems, removing a small portion of the pepper around them. 
Take out the seeds and partitions. Simmer the peppers 15 to 20 
minutes and drain them. Fill with any desired mixture such as 
chopped cooked meat, and bread crumbs or rice, moistened with 
gravy or White Sauce, and seasoned with onion, pepper, and salt; 
or with cooked macaroni and tomatoes; or with tomatoes, celery, 
and cooked corn or rice in any desired combination. Cover the 
tops with buttered crumbs and place the peppers in a pan contain¬ 
ing a little hot water. Bake until the crumbs are brown. 

GREENS 

The leaves of many cultivated and of some uncultivated plants 
are eaten as “greens.” Many of those which have commonly been 
discarded may be utilized in this way. Spinach, Swiss chard, kale, 
rape, and the tops of young beets, turnips, carrots, and radishes 
are among the cultivated plants used. Some uncultivated greens 
are dandelions, mustard, sour dock, purslane, and pepper cress. 
Young and tender greens may be steamed, or cooked as directed for 
Spinach, to retain the flavor and mineral matter. The leaves of 
older plants may be cooked in boiling water, with or without bacon, 
a ham bone, or fat salt pork. If the leaves have too strong a flavor 
they may first be parboiled. 

SPINACH 

Pick over the spinach and remove the roots. Put it into a pan 
with plenty of cold water, so that the sand will settle. Shake the 
leaves and lift them out. Repeat until free from sand. Drain 
well and cook covered 10 to 15 minutes over a low flame, without 
adding water. A little butter or bacon fat may be melted in the 
pan before putting in the spinach. Season with salt, pepper, and 
vinegar if liked. Garnish the spinach with slices of Hard Cooked 
Eggs. 

STEWED CORN 

Remove the husks and silk from the corn. Cut off the tips of 
the kernels with a sharp knife and scrape out the remaining pulp 
with the back of the knife. Add a little water or milk and cook the 
corn over a low flame 20 to 30 minutes, stirring occasionally, or 
cook it over hot water after the boiling point is reached. Season 
with butter, pepper, salt, and a little sugar if needed. 


VEGETABLES 


27 


DRIED CORN, STEWED 

Soak the corn in cold water several hours. Cook until tender. 
Season with butter, pepper, and salt, adding a little milk or cream 
if desired. 

SCALLOPED CORN 

2 c. cooked corn £ c. soft stale bread crumbs 

2 c. Medium White Sauce | c. fine dry buttered crumbs 

Mix the corn with the sauce and soft crumbs. Add salt, pepper, 
and a little sugar if needed. Place the mixture in an oiled baking 
dish. Cover with the buttered crumbs, and bake until the crumbs 
are brown. 

BAKED CORN 

2 c. stewed corn 1 tb. butter 

2 eggs or less 2 c. hot milk or less 

2 t. salt Few grains pepper 

Beat the eggs slightly and add to the corn, seasonings and milk. 
If the amount of egg is reduced, the milk should be decreased also. 
Put into an oiled baking dish. Set the dish in hot water and bake 
in a slow oven. 

CORN OYSTERS 

2 c. pulp of corn Salt and pepper to taste 

2 eggs well beaten J c. flour 

Grate raw corn slightly and scrape out the pulp with the dull 
edge of a knife. If canned corn is used it should be chopped or 
pressed through a sieve. Add the eggs to the corn and enough of 
the flour to make a pour batter. Season to taste, adding a little 
sugar if the com is not sweet. Drop by teaspoonfuls on a hot oiled 
griddle, and brown on both sides. 

CORN CHOWDER 

3 medium sized potatoes 2 c. milk 

i lb. salt pork, or less 2 c. cooked corn 

1 small onion, minced 1 t. salt 

Pepper 

Follow the directions given for Potato Chowder, adding the corn 
with the milk. 

SUCCOTASH 

Cook lima beans until nearly tender. Cut off the tips of kernel? 

of corn and scrape out the pulp with the dull edge of a knife. Add 

to the beans and cook 20 to 30 minutes. Season with butter, salt, 
and pepper. Dried lima beans and canned or dried corn may be 
used if the fresh vegetables are not at hand. 


28 


HANDBOOK OF RECIPES 


BUTTERED PEAS 

Shell the peas and wash them. Cook until tender in enough hot 
water to cover them, allowing the liquor to cook down. Season 
with salt, pepper, and butter, and sugar if needed. 

CREAMED PEAS 
2 c. cooked peas 
1 c. Medium White Sauce 

Heat the peas in the White Sauce. The liquor from the peas 
may be used in making the sauce. 

PEA PATTIES 

Fill Patty Shells with hot Creamed Peas. 

GREEN BEANS 

Wash the beans and string them. Cook in boiling water until 
tender, with or without a piece of ham, bacon, or salt pork. Allow 
the liquor to cook down, and season as desired. 

LIMA BEANS 

Wash and pick over the beans. If dried beans are used soak 
them several hours in cold water. Cook the beans in boiling water 
until tender, allowing the liquor to cook down. Season with butter, 
pepper and salt. Add cream or White Sauce if desired. 

BOSTON BAKED BEANS 
1 qt. navy beans 1 tb. salt 

Cold water 1 tb. molasses or more 

\ lb. salt pork or less 3 tb. sugar if desired 

1 c. tomato or f c. catsup if desired 

Pick over and wash the beans. Soak over night in cold water. 
Drain and cover with fresh water. Simmer until the skins begin to 
burst. Drain the beans, throwing the water out of doors—not in 
the sink because of the odor. Scald and scrape the rind of the 
pork. Place a one-fourth-inch slice of pork in the bottom of the 
bean pot. Cut through the rind of the remaining pork, making cuts 
one inch deep. Put the beans in the pot and bury the pork in 
them. Mix the seasoning with 1 c. boiling water and pour over 
the beans. Add enough more boiling water to cover them. Cover 
the bean pot; put into the oven and bake slowly 6 to 8 hours, un¬ 
covering for the last hour to allow the beans to brown. Add water 
as needed. 


VEGETABLES 


29 


BEANS WITH BACON 
2 c. navy beans 
£ lb. or less bacon, sliced 

Pick over and wash the beans and soak over night in cold water. 
Boil 5 minutes in sufficient water to cover. Drain and put into a 
shallow pan, laying the bacon on top. Cover with hot water and 
bake in a moderate oven until beans are soft and brown. About 3 
hours will be required. Add water at intervals as necessary and 
stir occasionally to brown the beans throughout. 


BAKED LENTILS 

Prepare as directed for Beans with Bacon, or Boston Baked 
Beans, adding a few drops of onion juice if desired 

BEAN OR LENTIL LOAF 


1 c. dried beans or lentils 
A few celery leaves 
Bread crumbs if needed 
1 egg or none 
1£ tb. melted fat 
^ t. salt 
Pepper 


1 tb. chopped parsley 
if desired 

Few drops onion juice 
§ c. broken nut meats 
if desired 
Water or stock to 

moisten if needed 


Pick over the beans or lentils and wash them. Soak them sev¬ 
eral hours in cold water and cook with the celery leaves until soft. 
Drain and press through a sieve or grind in a food chopper. To the 
pulp add the remaining ingredients. Cool the mixture, shape into 
a loaf and bake on a shallow pan. Serve with or without Tomato 
Sauce. 

NUT LOAF 

1 to 1 c. chopped black wal- About £ t. salt 

nuts, or other nut meats 

2 c. cooked rice, or 

Mashed Potato 
Bread crumbs if needed 
1 beaten egg or none 

Milk or stock to moisten if needed 
If the onion is to be used, brown it in the fat. Mix all the ingre¬ 
dients, using the crumbs or liquid needed to shape into a loaf. 
Place on a shallow oiled pan, and bake until brown in a hot oven. 
Serve with or without Tomato Sauce. 

BEAN OR LENTIL CROQUETTES 
Use the Bean or Lentil Loaf mixture. Cool and shape into 


Few grains pepper 
l t. sage, if desired 
1 tb. minced onion, 
if desired 
1 tb. melted fat 


30 


HANDBOOK OF RECIPES 


croquettes. Dip in Fat-proof Coating, fry and drain on unglazed 
paper; or roll them in buttered crumbs and brown in the oven. 
Serve hot with or without Tomato Sauce. 

Milk 

Each nutrient is represented in milk, making it an excellent food. 
Some products of milk are cream, skim milk, butter, buttermilk, 
and many kinds of cheese. 

CARE OF MILK 

1. Wash the tops of milk bottles before emptying them. 

2. Vessels used for milk should be thoroughly washed and scalded. 

3. Never leave milk uncovered. 

4. Keep milk in glass, earthen or enameled ware, or in new tin 

dishes. 

5. As milk absorbs odors very easily, it should not be left near 

anything which has a strong odor. 

6. Milk should be cooled quickly and kept cold. 

WHITE SAUCE 



Thin 

Medium 

Thick 

Butter or other fat. 

.. 1 tb. 

.2 tb. 

. 2^ tb. 

Flour 

.1 tb. 

.2 tb. 

. 4 tb. 

Milk, whole or skim. 

.1 c. 

.1 c. 

.1 c. 

Salt. 

.i t. 

.1 t. 

..i t. 

Pepper. 

.f. g . 

.f. s . 

—.f. gr. 


Note—In making larger quantities the amount of butter may be 
decreased. It is safer to cook White Sauce over hot water after 
the boiling point is reached. 

Methods of Combining 

1. Mix the dry ingredients together. Melt the butter in a sauce¬ 

pan, and add the dry ingredients, stirring until all lumps 
disappear. Add the cold milk. Stir constantly and cook 
5 minutes. 

2. Cream the butter with the dry ingredients. Add the hot milk 

gradually, stirring to keep the mixture smooth. Cook 5 
minutes, stirring while it thickens. 

3. Mix the dry ingredients and blend with enough cold milk to 

pour easily. Have the rest of the milk hot and add the mix¬ 
ture to it gradually, stirring constantly until thickened. 
Cook 5 minutes. Stir in the butter. The amount of butter 
may be decreased or omitted, when the sauce is made by this 
method. 

















CHEESE 


31 


JUNKET 

i c. sugar 1 rennet tablet dissolved in 

1 qt. whole or 1 tb. cold water 

skimmed milk 1 t. vanilla 

Heat the milk in a double boiler until it is just lukewarm. Add 
the sugar and vanilla, and stir until the sugar is dissolved. Pour 
into serving dishes and add rennet. Let the mixture stand in a 
warm room until it begins to thicken; then, taking care not to jar 
it, put in a cool place and leave until firm. Sprinkle with a little 
cinnamon or nutmeg if desired, and serve with cream and sugar. 

CHOCOLATE JUNKET 

Melt 1 square of chocolate. Heat | c. milk and add to the 
chocolate gradually. Stir and cook until smooth. Cool and blend 
with the remaining milk. Proceed as for Junket, adding l c. more 
sugar. 


Cheese 

COTTAGE CHEESE 

Place thick freshly soured skimmed milk or buttermilk over a 
pan of hot water (not boiling). When the milk is warm and the curd 
separates from the whey, drain in a cheese cloth until dry. Put 
the curd into a bowl and add salt, pepper, and cream to taste, mix¬ 
ing with a fork. Serve lightly heaped up. The whey may be saved 
and used cold as a beverage. 

SWEET MILK CHEESE 

1 qt. skimmed milk 1 rennet tablet dissolved in 

Cream 1 tb. cold water 

Salt 

Heat the milk in a double boiler until it is just lukewarm. Add 
the dissolved rennet and let the mixture stand in a warm room until 
it thickens, stirring occasionally. Drain until dry in a cheese cloth. 
Save the whey to serve cold as a beverage. Place the cheese in a 
bowl, add salt to taste and moisten with cream, mixing with a 
fork. Serve cold with salad or fruit, or use in a sandwich filling 
or Cheese Loaf. 


32 


HANDBOOK OF RECIPES 


SCALLOPED CHEESE 

5 or 6 slices stale bread 1^ c. hot milk 

2 tb. butter or less 2 eggs or less 

1 c. grated cheese £ t. salt 

Butter the bread and cut it into small pieces. Arrange it in an 
oiled baking dish alternating with the cheese, using bread for the 
bottom and top layers. Beat the eggs slightly and add the milk 
and salt. Pour this mixture over the bread until it can be seen on 
top, adding more milk if necessary. Bake in a slow oven 20 to 30 
minutes. 

CHEESE FONDUE 

1 c. hot milk 1 tb. butter or less 

1 c. soft stale bread crumbs 4 t. salt 

| lb. cheese cut in small Few grains cayenne 
pieces 3 eggs or 2 


Mix all the ingredients but the eggs. Add the yolks well beaten, 
and fold in the whites of the eggs beaten until stiff. Pour into an 
oiled baking dish. Bake 20 minutes in a moderate oven and serve 
at once. 

CHEESE LOAF 


2 c. cottage cheese 

or 1 c. grated cheese 
2 c. or less cooked rice 
or bean pulp 
1 beaten egg, or none 
l c. chopped nut meats 
if desired 


About 1 t. salt 
Few grains cayenne 
2 tb. lemon juice if desired 
1 tb. melted fat 
Bread crumbs if needed 
Milk or water to moisten 
if needed 


Mix all of the ingredients, using just enough liquid to moisten. 
Shape into a loaf, place on a shallow oiled pan, and bake until 
slightly brown. Serve with or without Tomato Sauce. 


WELSH RAREBIT 


c. milk 
3 tb. flour 
2 tb. butter, or less 
| t. salt 


l t. mustard 
Few grains cayenne 
About £ lb. cheese 
Toast or crackers 


Grate the cheese or cut it in very small pieces. Make a White 
Sauce from the milk, flour, butter, and seasonings. Add the cheese 
and stir until it melts, keeping the mixture below the boiling point. 
Serve hot on toast or crackers. 


EGGS 


33 


CHEESE SAUCE 

Follow the directions given for Medium White Sauce, and add 
from d to ^ c. grated or chopped cheese to each cup of sauce. Stir 
until the cheese melts, keeping the mixture below the boiling point. 
Serve on hot rice, macaroni, hominy, potatoes, or toast. 

CHEESE WAFERS 

Sprinkle crisp wafers with a thin layer of grated cheese seasoned 
with a few grains of cayenne. Bake in a slow oven until the cheese 
melts. Serve with salad. 


Eggs 

A fresh egg has a rough shell. It sinks to the bottom when 
placed in water and looks clear when held to the light. Placing in 
cold storage or water glass are common methods of preserving eggs. 

EGGS PRESERVED IN WATER GLASS 

1 pt. water glass (silicate of soda) 

5 qt. cool boiled water 
9 to 10 dozen eggs 

Eggs which are to be preserved should be collected in the spring 
when the supply is greatest. Only those which are clean, infertile, 
and freshly laid should be selected for packing. They must not be 
washed. The above amounts require a 4-gallon crock. See that 
the crock is scrupulously clean. Put it in a cool place where there 
is no danger of freezing, and where it will not need to be moved. 
Mix the water and water glass in the crock and place the eggs in 
the solution. They may be put in, a few at a time, as collected. 
The eggs should be at least 2 inches below the surface of the solu¬ 
tion. Keep the crock covered. If properly packed, the eggs should 
keep for a year. They should be washed before using, and if to be 
cooked in the shells a small hole should be pricked in the large end 
of each egg before cooking. 

POINTS IN USING EGGS 

1. Eggs should be washed before using. 

2. Eggs used for enriching or thickening a mixture are only 

slightly beaten. 

P>. Yolks and whites must be beaten separately when used to 
lighten a mixture. 


34 


HANDBOOK OF RECIPES 


4. In separating the white from the yolk, be careful not to break 

the yolk, as even a small portion of it keeps the white from 
becoming stiff when beaten. 

5. Whites of eggs must not be beaten until just before using. 

6. Eggs should be cooked below the boiling point of water as they 

are toughened by too high a temperature. 

SOFT COOKED EGGS 

Lower the eggs with a spoon into a saucepan of boiling water, 
having enough water to cover them. Remove the saucepan imme¬ 
diately from the fire and let it stand covered 7 to 10 minutes or less 
if very soft eggs are desired. 

HARD COOKED EGGS 

Lower the eggs with a spoon into a saucepan of boiling watei 
and place the pan where the water will keep just below the boiling 
point 30 to 45 minutes. The shells may be easily removed if the 
eggs are dropped into cold water as soon as they are done. 

SCRAMBLED EGGS 

6 eggs \ c. milk or water 

| t. salt i t. pepper 

1 t. butter 

Beat the eggs slightly, and add the salt, pepper and milk. Put 
the butter into a hot smooth frying pan and when it is melted pour 
in the egg mixture. Cook until creamy over a low fire or over hot 
water, stirring from the bottom of the pan as the mixture thickens. 
Serve on or with slices of hot buttered toast. 

POACHED EGGS 

Select a shallow sauce pan or skillet just large enough to allow 
sufficient space for each egg. Oil the bottom and sides of the pan 
and nearly fill it with boiling salted water. Break each egg into a 
saucer and slip it into the water which should be just below the 
boiling point and deep enough to cover the eggs. Let them cook 
without boiling until a film has formed over the yolk and the white 
is firm. Remove with a skimmer or large spoon and place each 
egg on a slice of hot buttered toast. Season with salt, pepper, and 
butter to taste. Egg poachers or oiled muffin rings may be placed 
in the water before putting in the eggs, to keep them in shape. 


EGGS 


35 


EGGS POACHED IN MILK 

Follow the directions given for Poached Eggs, using milk in 
place of water. Pour the hot milk over the toast and eggs. 

FOAMY OMELET 

6 eggs Few grains pepper 

i t. salt 6 tb. water 

1 tb. butter 

Separate the yolks from the whites. Add the water to the whites 
and beat until stiff. Drop in the unbeaten yolks, add the seasoning 
and fold in with a spatula. Heat an omelet pan and butter the 
sides and bottom; turn in the mixture, spread evenly and cook over 
a low fire until well puffed and delicately browned underneath. 
Place on the grate in the oven to cook the top. The omelet is done, 
if firm and dry when pressed with the finger. Fold and turn out 
on a hot platter. Serve at once. 

CREAMY OMELET 

6 eggs £ t. salt 

6 tb. water or milk Few grains pepper 

1 tb. butter 

Beat the eggs slightly, using a fork. Add the salt, pepper, and 
milk or water. Melt the butter in a hot omelet pan without let¬ 
ting it brown. Turn in the egg mixture, cook over a low fire, and 
as it thickens, lift the edge lightly with a fork or knife to let the 
uncooked part run underneath. When creamy all through and deli¬ 
cately browned underneath, fold and turn out on a hot platter. 
Serve at once. 

SPANISH OMELET 

Make a Foamy or Creamy Omelet and serve with Tomato Sauce. 

FANCY OMELETS 

Make a Foamy or Creamy Omelet and just before it is folded, 
spread over it a few teaspoonfuls of finely chopped warm ham or 
chicken, or a little grated cheese. This is an excellent way to 
utilize left-over materials. The omelet takes its name from the 
filling. 

GREEN PEPPER OMELET 

Brown 1 tb. minced onion in 2 tb. butter in an omelet pan, and 
pour in Creamy Omelet mixture to which has been added £ c. 
chopped green peppers. Cook as directed for Creamy Omelet. 


36 


HANDBOOK OF RECIPES 


CREAMED EGGS 

4 Hard Cooked Eggs 
1^ c. Medium White Sauce 
Toast 

Chop the eggs and add them to the sauce, or add only the whites 
and reserve the yolks for garnish. Reheat the sauce but do not 
boil it after the eggs are added. Serve on toast. If reserved for 
the purpose, press the yolks through a sieve and sprinkle them on 
top. If desired garnish with parsley. Serve hot. 

STUFFED EGGS 

Follow the directions for Hard Cooked Eggs. Drop them in cold 
water. Remove the shells and cut the eggs into halves lengthwise. 
Take out the yolks, mash them and mix with Cooked Salad Dress¬ 
ing or season with melted butter, vinegar, sugar, salt, mustard, 
and cayenne. Refill the whites with this mixture and serve cold. 

BAKED EGGS 

Break each egg into an oiled cup. Add a few small pieces of 
cooked bacon if desired. Sprinkle with salt and pepper. Put the 
cups into a pan of hot water in a moderate oven. Cook until the 
whites of the eggs are firm. Serve in the cups garnished with 
parsley or water cress. 


Meat 

CARE OF MEAT 

When meat comes from the market it should be taken out of the 
paper and put in a dish in a cold place. Before cooking, the meat 
should be wiped with a clean cloth wrung out of cold water, or 
scraped lightly with a knife to remove any particles that may have 
adhered to the surface. 


BEEF 

Beef is the most generally used of all meats, being in season 
throughout the year. Good beef is firm and elastic to the touch and 
is well mottled and coated with fat. The flesh is purplish red 
when first cut and the fat is a light straw color. Good meat has 
no disagreeable odor. 


MEAT 


37 


BEEF CHART* 



2. Chuck 

3. Ribs 

4. Shoulder clod 

5. Fore shank 

6. Brisket 

7. Cross ribs 

8. Plate 


10. Loin 

11. Flank 

12. Rump 

13. Round 

14. Second cut round 

15. Hind shank 


BROILED STEAK 

Have the broiling oven hot. Wipe and trim a tender steak and 
place it in an oiled broiler. Sear the meat on one side and then on 
the other. For a steak an inch thick, cook 4 to 8 minutes, turning 
often. Place on a platter. Sprinkle with salt and pepper, spread 
with butter, and serve. For cooking tough steaks, see the recipe 
for Smothered Steak. 


PAN-BROILED STEAK OR CHOPS 
Place the steak or chops on a very hot frying pan, with little or 
no fat, and proceed as for Broiled Steak. 

BROILED BEEF CAKES 
1 lb. round steak 
Few grains pepper 
Few grains salt 

Chop or grind the steak and season it, adding a little minced 


* The above and following charts are from Bulletin No. 28, U. S. Department of Agriculture. 










38 


HANDBOOK OF RECIPES 


onion, if desired. Shape into small cakes, handling lightly. Broil 
on an oiled broiler or a frying pan. A cup of moistened bread 
crumbs and a little chopped parsley may be mixed with the beef 
before shaping into cakes. If desired, the cakes may be spread 
with butter or Lemon Butter after they are cooked. 

LEMON BUTTER 

1 tb. butter i tb. lemon juice 

£ t. salt i tb. minced parsley 

Few grains pepper 

Mix well and serve on hot broiled steak, chops, or fish. 

SMOTHERED STEAK 

Round or chuck steak Beef or pork drippings 

Flour Salt 

Pepper 

This is a method of cooking steak that is somewhat too tough 
for broiling. Wipe and trim the meat and cut it into pieces suitable 
for serving. Lay it on a thickly-floured board and dredge with 
flour. Pound the entire surface on both sides, using the edge of a 
porcelain plate or a mallet. Keep the meat sufficiently coated with 
flour so that the surface is dry. Sprinkle with salt and pepper. 
Have ready a hot frying pan and sear the meat quickly on each side 
in a little fat. When it is well browned, reduce to a very low tem¬ 
perature and drain off the superfluous fat. Add a few spoonfuls 
of water and cover the pan as closely as possible. Cook until tender 
over a very low flame or in a slow oven. A spoonful of water may 
be needed from time to time, to keep the meat from getting dry. 

BEEF OR VEAL ROLLS' 

Use round or chuck steak, or veal steak about one-half inch thick. 
Wipe and trim the meat and lay it on a thickly-floured board and 
dredge with flour. Pound the entire surface on both sides, using 
the edge of a porcelain plate or a mallet. Keep the meat sufficiently 
coated with flour so that the surface is dry. Sprinkle with salt 
and pepper. Cut into pieces about 4 inches square. After placing 
a heaping tablespoonful of Dressing on each piece, roll and tie it. 
Sear the rolls in a little hot fat and, when well browned, reduce to 
a very low temperature. Drain off the superfluous fat and add a 
few spoonfuls of hot water. Cover the pan as closely as possible 
and cook until tender over a very low flame or in a slow oven. A 
spoonful of water may be needed from time to time to keep the 
meat from getting dry. Enough thin Tomato Sauce to cover the 


MEAT 


39 


meat may be used instead of water, and served with the meat as 
gravy. 

ROAST BEEF 

Cuts from the loin and ribs make the best roasts. Wipe and trim 
the meat, and dredge it with flour, salt, and pepper. Place it fat 
side up on a rack in a roasting pan and cook until seared, in a very 
hot oven. Reduce the heat and continue cooking, allowing about 
15 to 20 minutes to the pound. If roasted in an uncovered pan, 
the meat may need to be basted occasionally. Potatoes may be 
cooked and served with the roast as directed in the recipe for 
Potatoes Roasted with Meat. 

GRAVY 

4 tb. flour 2 c. broth, milk, or water 

4 tb. fat or less Salt and pepper to taste 

Combine as directed for the first or third method given for 
making White Sauce. If a brown gravy is desired, the flour may 
be browned with or without the fat before adding the liquid. Gravy 
from roasts or stews should be made in the pan in which the meat 
was cooked. It is often desirable to remove some of the fat and 
rarely necessary to add any. 

POT ROAST 

Pieces from the round, chuck or rump of beef are suitable for 
pot-roasting. Wipe the meat with a cloth wrung out of cold water. 
Dredge with flour and brown on all sides in a small amount of fat 
in an aluminum or iron pan. Surround with boiling water, cover 
closely and boil 5 minutes. Reduce the temperature and cook below 
the boiling point until tender. If desired, diced onions, carrots, 
turnips, celery, a few cloves, and a bit of bay leaf may be cooked 
with the meat. When tender, season the meat and cook it 15 min¬ 
utes longer. Remove the meat and make gravy from the broth. 


BEEF STEW 


2 lbs. beef or less 
1- onion, sliced 
£ c. carrot and turnip, 
diced 


6 medium potatoes 
2 t. salt 

Few grains pepper 
Hot water to cover 


Wipe the meat, remove the bone and cut the meat into cubes. 
Dredge with flour and brown in a frying pan with the onion, using 
a small quantity of the fat. Turn the meat to sear it on all sides. 
Put it into a kettle or double boiler, add the bone and fat, and cover 


40 


HANDBOOK OF RECIPES 


with hot water, rinsing the frying pan with some of the water. 
Cook below the boiling point until tender (2 or 3 hours), adding 
carrot and turnip 1 hour and potatoes 35 minues before serving. 
Season when tender. Remove bones and large pieces of fat. Dump¬ 
lings may be added to the stew 10 minutes before serving. The 
gravy may be thickened with a little flour blended with cold water. 


DUMPLINGS 


2 c. flour 4 t. baking powder 

^ t. salt About 1 scant c. milk 

Mix and sift the dry ingredients and add the milk slowly, mixing 
with a knife until a soft dough is formed. Drop into boiling stew 
by spoonfuls, dipping the spoon into the stew each time before 
taking up the dough. Let the dumplings rest on the meat and 
potato. Cover closely and cook 10 to 12 minutes without uncov¬ 
ering. 


CORNED BEEF STEW 

2 lb. corned beef or less 
1 small cabbage 
4 medium-sized turnips 

3 carrots 


1 or 2 onions 
6 medium potatoes 
Salt, if needed 
Pepper 


Wipe the meat, cover it with cold water, heat slowly to the boil¬ 
ing point, and simmer 3 hours. After the first few minutes of 
cooking remove the scum. When the meat is tender take it out of 
the broth. Cut the vegetables in uniform pieces, and boil them in 
the broth, reserving the potatoes until the other vegetables have 
cooked half an hour. Add seasoning. Reheat the meat in the 
broth and serve with the vegetables. 


CHILI CON CARNE 


1 lb. beef or less 
i c. flour 

1 to 2 c. dried kidney 
beans 


2 c. tomatoes 
1 small onion, sliced 
Cayenne 
About 1-J t. salt 


Pick over and wash the beans, soak them in cold water several 
hours, and cook with the onion until tender. Grind the beef, mix 
it with the flour and brown it in a little hot fat. Add the beans 
with their liquid and the other ingredients. Continue cooking until 
the liquid is reduced to the desired amount and consistency, thicken¬ 
ing with a little more flour if necessary. This is a modification 
of a Mexican recipe which calls for Mexican beans, garlic, and chili 
peppers, and is very highly seasoned. 


MEAT 


41 


BEEF LOAF 


2 lb. beef or less 

1 lb. pork, if desired 

5 to 10 slices stale bread 

2 c. cooked rice, or Mashed 

Potato, if at hand 


1 to 3 eggs 

2 t. salt 

Few grains cayenne 
Few drops onion juice 
i t. sage, if desired 


Wipe, trim, and grind the meat. Wet the bread in milk, stock, 
or water and press out the excess moisture. Mix all of the ingredi¬ 
ents. Add a little more liquid to moisten, if needed. Shape into a 
loaf and bake about an hour on a shallow oiled pan. 


MEAT PIE 

Cut remnants of left-over cooked meat into inch cubes, or grind 
it. Place meat with gravy or white sauce in an oiled baking dish. 
Cooked vegetables may be added if desired. Have the mixture hot 
and cover with Baking Powder Biscuit dough, Pie Crust, or Mashed 
Potatoes. Bake in a hot oven. 


BAKED HASH 

1-| c. chopped cooked meat Salt and pepper to taste 

2 c. chopped cooked potato Hot water or stock to moisten 
or cooked rice 1 tb. minced parsley, if desired 

1 t. chopped onion Buttered crumbs 

Mix all the ingredients but the crumbs, and place the mixture 
in an oiled baking dish, cover with buttered crumbs and bake until 
the crumbs are brown. 

CREAMED DRIED BEEF 

1 lb. dried beef 

2 c. or more Medium White Sauce 

The beef should be cut in very thin slices. Tear it into small 
pieces. If very salty rinse it in warm water. If desired, the beef 
may be browned slightly in a little hot fat. When this is done it 
is possible to use a larger amount of sauce, which should be made 
in the pan with the meat after it has been browned. If desired, a 
beaten egg may be added to the mixture just before removing it 
from the fire. 

SCALLOPED MEAT 

2 c. chopped cooked meat 1 c. gravy or broth 

1 or 2 c. soft stale bread 1 tb. minced parsley, if desired 
crumbs or cooked rice Few drops onion juice 

Mix the meat, crumbs or rice, gravy, and seasoning, adding salt 


42 


HANDBOOK OF RECIPES 


and pepper if needed. Bake in an oiled dish until heated through 
and browned on top. 


MEAT 

c. milk 
2 tb. flour 
1 tb. fat or less 
f t. salt 

Few grains pepper 


SOUFFLE 


c. soft stale bread crumbs 
c. chopped cooked meat 
egg yolks, beaten 
tb. finely chopped parsley 
egg whites, beaten stiff 


Make a sauce of the first five ingredients, add the crumbs and 
meat, beaten yolks and parsley. Fold in the beaten whites, and 
bake in an oiled baking dish in a moderate oven about 30 minutes. 
Serve at once. 


MINCED MEAT ON TOAST 

Chop left-over meat and heat in a well-seasoned gravy or white 
sauce. Pour over small slices of hot crisp toast. 


1 * 


BEEF CROQUETTES 


c. cooked beef 
c. Mashed Potato or 
1 c. Thick White Sauce 
and 1 to c. soft stale 
bread crumbs, if desired 


Salt 

Pepper or cayenne 
Few drops onion juice 
Few drops lemon juice, 
if desired 


Chop the meat and season to taste. Add Mashed Potato or 
Thick White Sauce and the bread crumbs, if used. When cold, 
shape into cylinders, cones, or balls. Roll them in Fat-proof Coat¬ 
ing, fry in deep fat, and drain the croquettes on unglazed paper. 
Instead of being fried the croquettes may be rolled in dry, sifted, 
buttered crumbs and browned in the oven. 


MEAT AND MUSH CROQUETTES 
Chopped cooked meat Onion juice, if desired 
Cornmeal mush Salt and pepper 

Use about equal measures of mush and meat. Combine them, 
and season as desired. Drop by spoonfuls into hot fat and fry the 
croquettes, or saute them on a hot oiled pan. 

FAT-PROOF COATING 

Roll the food to be fried in fine, dry, sifted bread crumbs, and 
dip it into a mixture consisting of one egg beaten with 2 tb. water. 
Roll in crumbs. 

TO TRY OUT FAT 

To extract fat from fatty animal tissue, cut it into small pieces 


MEAT 


43 


and heat in a double boiler until the tissue has shriveled. Pour off 
the fat and reserve it for use in cooking. 

TO CLARIFY FAT 

Particles of food and objectionable flavors may be removed from 
fat which has been used for frying in the following manner. Melt 
the fat and add several thick slices of raw potato. Heat gradually 
and cook until the bubbling ceases and the potatoes are brown. 
Cool, strain through a cloth, and allow the fat to harden. 

VEAL 

Veal is the meat of calves killed when six to eight weeks old. 
It is on the market throughout the year but is best in the spring. 
The flesh of good veal is pinkish in color and the fat is white. Veal 
requires thorough cooking. 

VEAL CHART 



CUTS OF VEAL 


1. Neck 

6. 

2. Chuck 

7. 

3. Shoulder 

8. 

4. Fore shank 

9. 

5. Breast 

10. 


Ribs 

Loin 

Flank 

Leg 

Hind shank 


VEAL LOAF 


Make according to the directions for Beef Loaf, substituting 
veal for beef. If desired, season with nutmeg instead of onion. 


VEAL CROQUETTES 

Follow the directions for Beef Croquettes, using Thick White 
Sauce. 











44 


HANDBOOK OF RECIPES 


VEAL CUTLETS 

Wipe the meat and cut it into pieces suitable for serving. 
Sprinkle with salt and pepper. Cover with Fat-proof Coating, 
and saute until well browned on each side. Drain off most of the 
fat, add a few spoonfuls of hot water, cover closely and continue 
cooking over a low fire until thoroughly cooked and tender. Veal 
chops may be cooked in the same way. 

MUTTON 

Mutton is the flesh of sheep killed when three years old. It 
should hang some time to ripen before being usd. The flesh 
should be firm, fine-grained and pink, and the fat hard and flaky. 
Lamb is used from six weeks to a year old and may be eaten soon 
after being killed. The flesh is lighter red than that of mutton 
and the end of the leg bone is rough at the joint. 

MUTTON CHART 



CUTS OF MUTTON 

1. Neck 4. Flank 

2. Chuck 5. Loin 

3. Shoulder 6. Leg 

ROAST LAMB OR MUTTON 

The leg of lamb or mutton is the best part for roasting. Wipe 
the surface with a cloth wrung out of cold water. Dredge the 
meat with flour, salt, and pepper, place it on a rack in a roasting 
pan and cook until browned in a very hot oven. Turn the meat 
over and cook in a slow oven, allowing 25 minutes to the pound. 
Baste occasionally if the pan is uncovered. Gravy may be made in 
the pan after the roast is taken out. Remove the fat and pour 1 





MEAT 


45 


or 2 cups of hot water into the pan. Thicken with 2 to 4 tb. flour 
blended with a little cold water. Add salt and pepper if needed. 
Serve the roast with or without Mint Sauce. 


MINT SAUCE 

£ c. chopped mint leaves l c. sugar 

£ c. vinegar Few grains salt 

Wash the mint and chop it very fine. Heat the vinegar, but do 
not boil it. Dissolve the sugar and salt in the hot vinegar and add 
the mint. 

STEWED LAMB OR MUTTON WITH RICE 
The neck or shoulder may be used. Wipe the meat with a cloth 
wrung out of cold water. Place it in a kettle, cover with boiling 
water and boil one minute. If desired, the meat may be rubbed 
with flour and browned on all sides in a little hot fat before adding 
the water. Reduce the heat and cook below the boiling point until 
tender. This will take 1^ to 3 hours. When nearly tender, add 
the seasonings and, if desired, rice which has been boiled until 
partly done. When tender, remove the meat to a platter. Strain 
out the rice and serve with the meat or in a separate dish. Gravy 
may be made from the broth. 

PORK 

,Pork is the meat of the hog. The flesh is light red and the fat 
white. Pork is more liable to disease than any other kind of meat 
and should be thoroughly cooked on this account. It should be 
used sparingly. 

PORK CHART 



CUTS OF PORK 

1. Head 5. Belly 

2. Shoulder 6. Ham 

3. Back 7. Ribs 

4. Middle cut 8. Loin 






46 


HANDBOOK OF RECIPES 


ROAST PORK 

The loin and ham are suitable for roasting. Wipe and trim the 
meat, dredge with flour, salt and pepper and place it on a rack in 
a roasting pan. Cook until well seared in a very hot oven. Re¬ 
duce the temperature and cook until the meat is thoroughly tender. 
This usually requires several hours. A little water may be kept in 
the bottom of the pan during roasting. Unless a covered pan is 
used, the meat should be basted occasionally. 

BACON 

Have the bacon sliced very thin. Remove the rind from the 
slices and place them in a fine wire broiler. Lay the broiler over 
a dripping pan and place in a hot oven; or cook until dry and crisp 
in a hot frying pan, draining off the fat as it cooks out. Drain on 
unglazed paper. Use the fat from the bacon for sauteing liver, 
eggs, or potatoes. 

LIVER AND BACON 

Pour boiling water over the liver and let it stand 5 minutes. 
Drain and dry it and remove the thin outer membrane and the 
tough veins. Cut it into pieces suitable for serving. Sprinkle it 
with salt and pepper and roll it in flour. Cook in hot bacon fat in 
a frying pan. Serve with bacon. 

SCRAPPLE 

^ lb., or less, pork with bone 1 c. cornmeal 
Water Salt and pepper 

Cover the meat with water and cook it until tender. Remove the 
bone and cut the meat into small pieces. Measure the stock and 
add water or boil down to make about 4 cups. Pour the meal 
slowly into the boiling stock, stirring constantly to prevent lump¬ 
ing. Cook directly over the fire until thick and then place over a 
low flame or boiling water or in the oven. Continue cooking 2 to 3 
hours. Add the meat and seasoning. Pack in a mold. When 
cold cut into slices and brown in hot fat. 


CHICKEN 


47 


Chicken 

TO DRESS AND CLEAN A CHICKEN 

Immediately after the chicken is killed the feathers should be 
removed. Take out the pin-feathers and singe off the hairs. If 
desirable to remove the tendons from the legs, it should be done 
before the feet are cut off. To do this, bend back the joint at the 
lower end of the drumstick, make an incision in the skin below the 
joint and insert a skewer under the tendons, one at a time, drawing 
them out. Cut off the head and feet. Scrub with warm water in 
which a little borax has been dissolved. Rinse in several waters. 
With a sharp knife or small scissors, cut the skin around the vent, 
and from this cut the skin to the end of the breastbone. Make 
another incision at the front of the neck. Draw away the skin in 
front and loosen the windpipe, gullet, and crop. Just above the 
vent, insert the hand and gradually work the entrails loose from 
the inside. Take hold of the gizzard and draw out the entrails. 
In so doing, care must be taken not to break the gall-bladder. Be 
sure that the lungs and kidneys are removed. The gizzard, liver, 
and heart constitute the giblets. These should be cleaned and 
used. Cut the gizzard through the thick part just to the inner 
lining, and peel back from the small sack inside. Remove the gall¬ 
bladder and a little surrounding tissue from the liver. Press the 
blood from the heart. Wash the giblets and stew them. They 
may be served whole, or chopped and used in Gr^vy or Dressing. 

ROAST CHICKEN 

Select a plump young fowl. Dress and clean it as directed. 
Stuff with Dressing seasoned with sage if desired. Sew the skin 
where it has been cut, with white cord, and tie the wings and legs 
close to the body. Rub with salt, and if desired, spread with butter 
and flour creamed together. Place on the rack in a dripping pan 
and brown in a hot oven. Reduce the temperature, pour a little 
water into the pan, turn the chicken over and continue to cook 
until the breast meat is tender, basting occasionally with the 
liquor in the pan. If covered after browning, the chicken will 
require much less basting. Make gravy, adding chopped stewed 
giblets, if desired. 

STEWED CHICKEN 

An older fowl, unsuitable for roasting or frying, may be made 
tender by stewing. Dress and clean the chicken as directed and 
cut it up as follows: Separate the legs and wings from the body 


48 


HANDBOOK OF RECIPES 


and disjoint the legs. Separate the breast from the back by cut¬ 
ting through the ribs at the joint and disjointing the collar-bone, 
and cut off the neck as close to the back as possible. Cook in boil¬ 
ing water one minute, then simmer until tender, adding the salt 
and pepper when nearly done. The pieces may be rolled in flour 
and browned on all sides in a little hot fat before or after stewing. 
If desired, Dumplings may be cooked in the broth. After they 
are done make gravy from the broth. 

CHICKEN CROQUETTES 

Follow the directions given for Beef Croquettes, using Thick 
White Sauce. 

CHICKEN OR VEAL PATTIES 

Cut cooked chicken or veal into small pieces and heat in an equal 
quantity of Medium White Sauce or gravy. Fill Patty Shells. 

FRIED CHICKEN 

Young tender chickens may be cooked in the following manner 
and are usually spoken of as being fried, although the process is 
really sauteing. Dress and clean a chicken as directed. It may 
be disjointed as for Stewed Chicken or divided into halves or quar¬ 
ters. Roll the pieces in flour or Fat-proof Coating, and brown them 
on all sides in a little fat in an iron or aluminum pan. When they 
are well browned, reduce the temperature and drain off the super¬ 
fluous fat. Sprinkle with salt and pepper, add a few spoonfuls of 
water and cover the pan as closely as possible. Cook over a very 
low flame about one hour, or until tender. A spoonful of water 
may be needed from time to time to keep the chicken from getting 
dry. Gravy may be made in the pan after the chicken has been 
removed. 


Fish 

SELECTION OF FISH 

When fish is fresh the eyes are full and bright, the flesh is firm 
and the gills are red. 

BAKED FISH 

Remove the scales carefully. Clean, wipe, and dry the fish. 
Rub all over with salt. If desired, the bones may be removed, the 
fish stuffed with Dressing and sewed up. If a fish sheet is not at 
nand, put two strips of cotton cloth in the pan to help remove the 
fish when baked. Lay the fish on its side in the pan or skewer into 


FISH 


49 


the shape of a letter S. If the fish is very dry, cut gashes on top 
and lay strips of bacon or salt pork in them and around the pan. 
Sprinkle the fish with salt and pepper and dredge with flour. When 
the flour begins to brown, baste with the fat in the pan and boiling 
water. The fish is done when the flesh separates easily from the 
bone. Bake about one hour. Lift carefully to a hot platter, draw 
out the skewers and strings and serve with Drawn Butter or Egg 
Sauce if desired. 

DRESSING 

1 c. stale bread crumbs Few drops onion juice 

1 tb. melted butter 1 tb. minced parsley 

or other fat Water to moisten 

$ t. salt Few grains pepper 

Mix the ingredients, using just enough water to moisten slightly. 


DRAWN BUTTER 

2 c. water or stock 4 tb. flour 

6 tb. butter i t. salt 


Few grains pepper 

Make according to the directions for White Sauce, using the first 
method of combining. Reserve 2 tb. of the butter until after the 
sauce is thickened, and then stir it in. 


FRIED FISH 


Clean and dry the fish and, if desired, bone it. Rub with salt 
and pepper. Cut into pieces suitable for serving. Roll in Fat-proof 
Coating, commeal, or flour, and fry in deep fat or saute. Drain 
and serve. 

FISH CHOWDER 


1 lb. salt cod or fresh 
fish 

6 medium sized potatoes 
i lb. fat salt pork 
1 onion, minced 


Water 
4 c. milk 
Salt, if needed 
Pepper 

\ lb. soda crackers 


If salt fish is to be used, cut it in pieces, removing the bones. 
Soak it in warm water until soft, and drain before using. Fre<=h 
fish should have the bones removed and be cut into 2-inch pieces 
The bones and head of the fish may be boiled, and the stock used in 
the chowder. Wash the potatoes and boil them 10 minutes. Peel 
and dice them. Cut the pork into small pieces and cook with the 



50 


HANDBOOK OF RECIPES 


onion until light brown. Cool slightly, add the potatoes and fish, 
and enough water or fish stock to cover them. Cook until the 
potatoes are done, add the milk, heat to the boiling point, add 
seasoning and crackers, and serve at once. 


CREAMED FISH 


2 c. cooked fish 
2 c. Medium White Sauce 

Remove the skin and bones, flake the fish and heat it in the 
sauce. 


SCALLOPED FISH 


2 c. cooked fish Paprika, if desired 

1| c. Medium White Sauce \ c. buttered crumbs or 

1 t. chopped onion 2 c. Mashed Potato 

Remove the skin and bones and flake the fish with a fork. Add 
the fish to the sauce and seasoning, and mix lightly. Put into an 
oiled baking dish, cover with crumbs or Mashed Potato, and bake 
until brown. 


FISH HASH 


Salt to taste 
Pepper 

Few drops onion juice, if 
desired 

Water to moisten, if needed 


l\ c. salt cod or other fish 
2 c. cooked potatoes, chop¬ 
ped, or 2 c. cooked rice 
1 c. tomatoes, if desired, 
with rice 

If salt cod is to be used, pick it into small pieces and soak until 
soft in lukewarm water, bring to the boiling point, and drain. Left¬ 
over cooked fish of any sort may be used. Remove the skin and 
bones and break the fish into small pieces. Mix the fish with the 
other ingredients. A few bits of cooked bacon may be added. 
Brown in an oiled pan; or put the hash into an oiled baking dish, 
cover with buttered crumbs, and bake until the crumbs are browned. 


SALMON 

1 lb. salmon or less 
1 or 2 c. soft stale bread 
crumbs 

1 c. Mashed Potato, or 
cooked rice 

Milk or water 


LOAF 

2 beaten eggs or less 
Few drops lemon juice 
X tb. minced parsley 
Salt 

Cayenne 
to moisten 


Remove bones and skin from the fish and mince it with a fork. 
Add crumbs, potato, eggs, seasoning, and enough milk or water to 


FISH 


51 


moisten. Place the mixture in an oiled mold and steam 1 hour; 
or shape it into a loaf and bake in a moderate oven. Serve with 
Salmon Sauce, Tomato Sauce, or White Sauce. 

SALMON SAUCE 

Add strained liquor from salmon to Medium White Sauce. 
SALMON CROQUETTES 

Follow the directions given for making Beef Croquettes, substi¬ 
tuting salmon for the beef. 

CREAMED CODFISH 
1| c. salt codfish 
2 c. Medium White Sauce 

Pick the codfish into small pieces and soak, until soft, in luke¬ 
warm water. Drain and add to the sauce. The beaten yolk of an 
egg may be added just before serving, if desired. Serve on or with 
hot buttered toast. 

CODFISH BALLS 

1 c salt codfish 1 egg or none 

2 c. potatoes, mashed Salt, if needed 

Few grains pepper 

Pick the fish into small pieces and soak it in lukewarm water to 
soften it and remove some of the salt. Drain well and add the other 
ingredients. Shape into balls, fry, and drain them on unglazed 
paper; or shape into cakes and saute them. 

TO CLEAN OYSTERS 

Drain off the liquor, straining it through a wire sieve if it is to 
be used. Examine the oysters with the fingers to see that no bits 
cf shell are left clinging to them. 

OYSTER SOUP 
1 pt. oysters 
4 c. Thin White Sauce 
Other seasonings, if desired 

Clean the oysters, add to the hot White Sauce, and heat without 
boiling until the oysters are plump. Serve immediately. 

PANNED OYSTERS 

1 pt. oysters Salt 

2 tb. butter or more Few grains cayenne 

Clean the oysters. Melt the butter in a saucepan or chafing- 





52 


HANDBOOK OF RECIPES 


dish, add the seasoning and the oysters. Heat the oysters until 
plump and the edges begin to curl. Serve on toast or wafers. 

SCALLOPED OYSTERS 

1 pt. oysters 1 1 t. salt 

2 to 4 tb. melted fat Few grains pepper 

3 c. bread or cracker Oyster liquor, milk or 

crumbs water, to moisten 

Follow the directions for cleaning oysters. Mix the crumbs with 
the salt, pepper, and fat. Spread one-third of them in an oiled 
baking dish, put in one-half of the oysters, another layer of crumbs, 
and the rest of the oysters, covering the top with the remaining 
crumbs. Add liquid to moisten. Bake until the oysters are plump 
and the edges begin to curl. 

CREAMED OYSTERS 

1 pt. oysters 1| c. milk 

3 tb. or less butter \ t. salt 

4 tb. flour Few grains pepper 

Make a White Sauce of the butter, flour, milk, salt and pepper. 
Clean the oysters and put them into a saucepan with the strained 
liquor. Cook them until they are plump and the edges begin to 
curl. Add the oysters to the hot sauce, but do not boil them. 
Serve on toast or in Patty Shells. 

OYSTER PATTIES 

Fill Patty Shells with hot Creamed Oysters. 

FRIED OYSTERS 

Large oysters are best for frying. Clean them as directed 
To Clean Oysters. Dry them between the folds of a clean cloth. 
Sprinkle with salt and pepper, dip in Fat-proof Coating and fry 
or saute. 


Soups 

Soups are divided in a general way into two classes. Those hav¬ 
ing a foundation of meat broth are called stock soups, and those 
made with milk or cream are called cream soups. Some, however, 
are a combination of the two, while other very acceptable soups 
contain neither stock nor milk. Soups can be made in an unlimited 
number of combinations and they make it possible to utilize some 
materials which would otherwise be wasted. The coarse, tough 


SOUPS 


53 


parts of vegetables, the water in which vegetables, cereals, or meat 
have been cooked, as well as left-over materials may be used to 
advantage. 


SOUP STOCK 


1 onion, minced 
i bay leaf 
3 cloves, if desired 

1 sprig parsley 

2 t. salt 

Few grains pepper 


2 lb. or less bone and meat 
2 qt. cold water or liquor 
from cooked vegetables 
^ c. diced carrots 
c. diced turnips 
^ c. diced celery 
Vegetable stock can be made without the meat and bone. If 
fresh meat and bone are to be used, have the bone split. Wipe the 
meat, cut into small pieces and brown it slightly with the onion in 
a little fat. If left-over bones and bits of meat from stews, roasts, 
or steaks are to be used, the flavor may be improved by browning 
them in the oven. Add the water, heat slowly, and cook just below 
the boiling point 3 or 4 hours in a covered kettle. One hour before 
removing the stock from the fire add the seasonings, and if the 
vegetables are to be strained out, add them also. Strain the stock 
and cool it, allowing the fat to solidify. Remove the fat. Use 
the stock for making different kinds of soups. If the vegetables 
have not been added they may be cooked in the stock when the 
soup is made. Meat from which stock has been made should be 
saved and may be used in various ways, if well seasoned. 


VEGETABLE SOUP 

Make Soup Stock, removing the bone and fat before adding the 
(vegetables. Additional vegetables, such as tomatoes, peas, green 
jbeans, asparagus, cabbage and corn; also rice, barley, tapioca, 
macaroni, or noodles may be used in the soup. Add more water 
and seasoning, if needed. 

NOODLES 
1 egg 
Flour 

Beat the egg slightly and add enough flour to make a very stiff 
dough. Knead on a slightly floured board and roll the dough out 
into a sheet about as thin as paper. Cover with a clean cloth and 
allow it to stand for 20 minutes. Roll it and cut in very thin slices. 
Unroll these small pieces and spread them to dry. When thor¬ 
oughly dry, they may be packed in glass jars. When ready for 
use, cook 20 minutes in boiling salted water, or stock. Serve in 
soup or with meat. 



54 


HANDBOOK OF RECIPES 


TOMATO SOUP 

2 c. stewed and strained 1 qt. Soup Stock 

tomatoes Salt 

1 t. sugar Pepper 

Add the tomatoes to the boiling stock. Add more water if 
needed, and season. 

BOUILLON 
1 qt. Soup Stock 
White of 1 egg 

Stock made from fresh meat and bone should be used. Beat the 
white of egg slightly and add it to the stock from which the fat has 
been removed. Heat to the boiling point, stirring constantly. Boil 
2 minutes without stirring, then simmer for 10 minutes. Strain 
through a sieve, then through a cheese cloth. Reheat and serve. 


CREAM OF 
2 c. cooked strained 
tomatoes 
1 t. sugar 
i t. soda 
H t. salt 


TOMATO SOUP 
4 c. milk 
3 tb. flour 
3 tb. butter, or less 
Few grains pepper 
\ t. minced onion 


Cook the tomato with the onion, sugar, and salt, 5 minutes. Add 
soda and when the bubbling ceases, strain into a White Sauce made 
from the other ingredients. Serve immediately. 


CROUTONS 

Cut stale bread into slices and remove the crusts. Cut the slices 
into cubes, put into a pan and bake until delicately brown, lifting 
and turning them occasionally. Serve with soups. 


CREAM OF CORN SOUP 


2 c. cooked corn 

2 c. water 

2 c. milk 

1 slice onion, if desired 


2 tb. butter, or less 
2 tb. flour 
1 t. salt 

Few grains pepper 


Add the water and the onion to the corn, and simmer 10 min¬ 
utes. Rub through a sieve if a smooth soup is desired. Make a 
White Sauce of the other ingredients and add the corn. Reheat 
and serve. This soup may be flavored with bay leaf, if desired. 


CREAM OF BEAN SOUP 

Follow the directions for Cream of Corn Soup, substituting beans 
for corn. 


SALADS 


55 


CREAM OF PEA SOUP 

Make as directed for Cream of Com Soup, substituting peas 
for corn and using less water and more milk if desired. 


CREAM OF CELERY SOUP 

Make as directed for Cream of Corn Soup, substituting 2 c. of 
chopped celery for the corn. Cook the celery until tender before 
adding it to the White Sauce. 


CREAM OF POTATO SOUP 

3 medium potatoes 2 tb. flour 

2 slices onion 1-| t. salt 

3 c. milk i t. celery salt 

3 tb. butter, or less Few grains pepper 

Wash the potatoes and pare them. Cook with the onion in boil¬ 
ing salted water until soft and allow the liquor to cook down. 
Rub through a sieve and add to a White Sauce made from the 
remaining ingredients. Serve garnished with finely-chopped 
parsley, if desired. 

DRIED BEAN SOUP 


1 c. dried beans 
Water 
£ t. soda 
1 small onion 
Few celery leaves 


Small piece salt pork or 
ham bone, if desired 
2 tb. flour 
Salt, if needed 
Pepper 


Pick over and wash the beans, and soak them several hours in 
cold water. Drain, add 2 quarts of water, the soda, onion, celery, 
and pork. Simmer until the beans are soft. Strain the soup and 
bind it with the flour blended with a little cold water or with butter. 
Add water or milk to make the soup of the desired consistency. 
Season and serve. 


DRIED PEA SOUP 


Follow the directions for Dried Bean Soup, substituting peas 


for beans. 


Salads 

Select fresh crisp vegetables and fruits for salads. They should 
be thoroughly washed before using. Lettuce may be dried between 
the folds of a clean cloth. To keep salad plants, sprinkle with 
water, cover closely and keep in a cold place. To freshen them, let 
them stand an hour in a bowl of cold water. 


56 


HANDBOOK OF RECIPES 


Salads should be combined just before serving and all the ingre¬ 
dients should be cold. Meat, fish, eggs, vegetables, and fruits are 
used in many combinations to make salads. 

To marinate a salad, cut the materials into cubes and mix lightly 
with French Dressing or Cooked Salad Dressing thinned with 
cream. Chill for one hour, drain, and arrange in a salad. 


COOKED SALAD DRESSING No. 1 

3 tb. butter, or less I t. mustard 

4 tb. flour 3 tb. sugar 

1 c. milk Few grains cayenne 

li t. salt About i c. vinegar 

Yolks of 2 eggs, or 1 whole egg 

Make a White Sauce of the butter, flour and milk. Mix the 
remaining dry ingredients. When smooth, rub into the slightly 
beaten egg and add half of the vinegar. Have the first mixture 
over water just below the boiling point and add the 'second mix¬ 
ture to it gradually, stirring all the time and adding as much more 
vinegar as needed to give the desired flavor. Use cold. If too 
thick, thin with cream or the stiffly-beaten white of an egg just 
before using. 


COOKED SALAD DRESSING No. 2 


2 egg yolks 
4 tb. sugar 
1 t. mustard 
1 t. cornstarch 


i t. salt 

Few grains pepper 

1 c. mild vinegar 

2 egg whites 


Mix the dry ingredients with the yolks. Add the vinegar and 
cook until thick, stirring constantly. Beat the egg whites and fold 
into the mixture. Cook 2 minutes over a low flame, stirring all the 
time. 

WHIPPED CREAM SALAD DRESSING 


1 c. whipped cream 
i c. sugar 

1 tb. vinegar or lemon juice 

Add the sugar and vinegar or lemon juice to the stiffly-beaten 
cream and serve with Fruit Salad. 


MAYONNAISE 

i t. mustard Yolk of 1 egg 

\ t. salt 2 tb. lemon juice or vinegar 

Few grains cayenne \ to f c. olive oil 

This may be made in a soup plate and beaten with a silver fork. 


SALADS 


57 


A larger amount may be made in a bowl and beaten with a Dover 
egg beater. Keep the ingredients cold during the process. Mix 
the mustard, salt, and cayenne. Beat the yolk and add a few drops 
of oil at a time. Beat steadily until thick, then alternate oil with 
a few drops of lemon juice, until both are used, adding the season¬ 
ing part at a time. The amount of oil is determined by the size of 
the yolk. The dressing should be quite thick when finished and 
should be kept in a cold place and served cold. 

FRENCH DRESSING 

3 tb. olive oil % t. salt 

1 tb. vinegar £ t. pepper 

Paprika 

Mix the salt and pepper with the oil and add enough paprika to 
color the dressing. Add the vinegar and beat until well mixed. 
Use immediately. 

DRESSED LETTUCE 

Wash and pick over the leaves of a head of lettuce. Dry them 
by placing between the folds of a clean cloth. Arrange in a salad 
bowl and serve with French Dressing or any desired dressing. Very 
firm head lettuce may be soaked in cold water, drained, and cut 
into quarters instead of'being separated. 

COLE SLAW 

Remove the outer leaves from a small head of cabbage. Cut 
into fine shreds with a sharp knife or vegetable shredder. Cover 
with cold water and let stand from 20 to 30 minutes. Drain and 
dry on a clean cloth. Mix with enough French or Cooked Salad 
Dressing to moisten, or season with \ c. vinegar, 2 tb. sugar, £ t. 
salt and a few grains of pepper. Serve cold. A chopped green 
pepper may be added if desired. 

POTATO SALAD 

2 c. cold Boiled Potatoes i c. diced cucumber if 

2 Hard Cooked Eggs in season 

if desired 1 tb. minced parsley 

i c. diced celery if desired 

1 t. or less minced onion 

Dice the potatoes and eggs. Combine all of the ingredients, add 
Cooked Salad Dressing thinned with cream and mix lightly. 
Arrange on lettuce and garnish with dressing. 


58 


HANDBOOK OF RECIPES 


TOMATO SALAD 

Wash, scald, chill, and peel the tomatoes. They may be cut in 
slices or sections, or served whole. If desired whole tomatoes may 
be scooped out at the stem end and the cavity filled with cream 
cheese, nut butter, diced celery or cucumber mixed with salad 
dressing. Serve on lettuce with any desired salad dressing. 


TOMATO JELLY SALAD 
2 tb. granulated gelatin 1 t. salt 

i c. cold water 1 t. sugar 

2\ c. strained tomato Few grains cayenne 

Soak the gelatin in the cold water. Heat the tomato and add the 
seasonings. If desired a small piece of bay leaf and a few cloves 
and celery leaves may be cooked with the tomato for a few minutes 
and then strained out. Dissolve the soaked gelatin in the hot 
liquid. Pour into small cups which have been dipped into cold 
water. Chill and serve on lettuce in place of fresh tomatoes. Use 
any desired dressing and garnish. 


VEGETABLE JELLY SALAD 


2\ tb. granulated gelatin 
-J c. cold water 

2 c. hot water 
\ c. vinegar 

3 tb. sugar 
1 t. salt 


1 c. chopped celery 

2 c. chopped cabbage 

1 or 2 chopped pimentos 
or green peppers 
\ c. chopped olives, 
if desired 


Few grains cayenne 


Soak the gelatin in the cold water and dissolve it in the hot liquid. 
Cool and add the remaining ingredients. Pour into molds that 
have been dipped into cold water. Chill and serve on lettuce with 
Mayonnaise or Cooked Salad Dressing. Garnish as desired with 
nuts or pimentos. 

BANANA SALAD 

Peel and scrape the bananas. Cut them in pieces or slice them. 
Arrange on lettuce and add Whipped Cream Salad Dressing or 
Cooked Salad Dressing. Garnish with nuts. 


FRUIT SALAD 

Fruits may be used in any desired combination to make salad. 
Pineapples, oranges, grapefruit, apples, bananas, cherries, straw¬ 
berries, peaches and Malaga grapes are frequently used. Cut 
large fruits in dice or small pieces and grapes in halves, removing 


SANDWICHES 


59 


the seeds. Nuts, dates and marshmallows cut in pieces may be 
added to the fruit. Serve on lettuce with any desired dressing. 
Garnish with Whipped Cream Salad Dressing, or Cooked Salad 
Dressing and fruit or nuts as desired. 


Sandwiches 

Bread for sandwiches should be of a close texture and at least 
twenty-four hours old. It should be cut in thin even slices and 
spread so that the edges match when the slices are laid together. 
If the butter is hard it should be creamed before using. For dainty 
sandwiches remove the crust and if desired cut into fancy shapes. 
Sandwiches may be kept from drying out by wrapping them in oiled 
paper or a clean cloth wrung out of cold water. All sandwiches 
containing green vegetables should be put together just before 
serving. 

SUGGESTIONS FOR SANDWICH FILLINGS 

1. Sliced cold meat. 

2. Minced meat with salad dressing or seasoning. 

3. Bacon with lettuce and salad dressing. 

4. Lettuce with Mayonnaise. 

5. Lettuce with sliced cucumbers and salad dressing. 

6. Lettuce with Hard Cooked Eggs and salad dressing. 

7. Sliced onions with French Dressing. 

8. Thin slices of cheese. 

9. Cream cheese with nuts. 

10. Cream cheese with pimentos or chopped olives. 

11. Chopped nuts with Cooked Salad Dressing. 

12. Peanut butter with white or brown bread. 

13. Scraped beef, seasoned. (Raw or cooked.) 

14. Sliced pineapple. 

15. Chopped prunes and figs. 

Flour Mixtures 

Flour mixtures for baking are called batters if thin enough to 

be beaten. When stiffer they are called doughs. The proportions 

are approximately as follows: 

A pour batter requires 1 to 1^ c. flour to 1 c. liquid. 

A drop batter requires 2 c. flour to 1 c. liquid. 

A soft dough requires about 3 c. flour to 1 c. liquid. 

A stiff dough requires 3 to 4 c. flour to 1 c. liquid. 


60 


HANDBOOK OF RECIPES 


These mixtures may contain eggs to enrich them; butter or other 
fat to make them tender; salt, sugar, spice, etc., for flavor; and a 
leavening agent. By varying the proportion of these ingredients 
different kinds of bread, cake, and pastry are made. 

OVEN TESTS 

To test a heated oven for baking place a piece of white paper on 
the upper shelf: 

A quick oven browns paper in 2 or 3 minutes. 

A moderate oven browns paper in 5 minutes. 

A slow oven browns paper in 7 minutes. 

LEAVENING AGENTS 

Flour mixtures would be hard and heavy when baked unless they 
contained some leavening agent. Air, steam, and carbon-dioxide 
are used. 

Air is in everything that is baked. There is a large quantity 
of it in the flour after sifting and more may be incorporated by 
beating and by the addition of beaten eggs. 

Steam is formed from the liquid in mixtures while baking, caus¬ 
ing them to puff up. Pop-overs and Cream Puffs depend almost 
entirely on steam to make them light. 

Carbon-dioxide as a leavening agent is formed by baking powder 
and its substitutes and by yeast. 

Leavening Agents 

I. Air—Obtained by beating or by adding beaten eggs. 

II. Steam—Obtained from liquid. 

III. Carbon-dioxide—Obtained from: 

1. Yeast. 

2. Soda and acid. 

(a) Soda and sour milk. 

(b) Soda and molasses. 

(c) Soda and an acid powder. 

Baking Powder 

Baking powder is made of soda and an acid powder mixed with 
a little cornstarch to keep them dry. When sour milk or molasses 
is used in baking, the acid in it takes the place of an acid powder. 
Use one scant teaspoonful of soda to two cups of sour milk or to 
one cup of molasses. 

Yeast 

Yeast is a tiny plant, so small that it cannot be seen by the 
naked eye. Being a plant, it requires moisture, food, and a warm 


FLOUR MIXTURES 6I 

temperature for its growth. When it is planted in bread dough it 
grows and multiplies very fast, giving off the gas, carbon-dioxide, 
which makes the bread light. Yeast grows best at a lukewarm tem¬ 
perature; it is killed by the heat of baking or boiling, and cold 
retards its growth. Cakes of dry yeast may be kept for some time 
in a dry cool place. Compressed yeast must be kept with ice as it 
spoils quickly. When fresh it is an even light color and does rot 
crumble when broken. 


BAKING POWDER 
1 lb. cream of tartar 
i lb. cornstarch 
i lb. baking soda 

Dry the ingredients separately in a slow oven. Mix and sift six 
times. Place in air-tight cans and keep in a dry place. If baking 
powder is to be made at home great care should be taken to have 
the proportions correct. 

GRIDDLE CAKES 
2 c. white or graham flour f1. salt 
11. soda 2 c. sour milk 

or 4 t. baking powder or 2 c. milk or water 

1 egg or none 

If sour milk is to be used soda will be needed. If sweet milk or 
water is used, substitute baking powder for soda and add 1 tb. 
melted fat to the batter. Mix and sift the dry ingredients. Place 
the griddle where it will heat. Add half the milk to the dry ingre- 
' dients and beat until smooth. Add the rest of the milk, the beaten 
egg and the fat if used. Oil the griddle and drop the batter by 
spoonfuls on it. When the cakes are browned on one side and well 
puffed turn them to brown the other side. Serve immediately with 
butter and syrup or as desired. 

BREAD GRIDDLE CAKES 

2\ c. stale bread 1 c. white or graham flour 

2 c. hot milk or water 2 t. baking powder 

f t. salt 1 egg or none 

Left-over muffins, corn bread, or stale bread of any sort may be 
used. Break the bread into pieces for convenience in measuring. 
It need not be made into crumbs. Soak the bread 20 minutes in the 
hot liquid. Mix the dry ingredients. Place the griddle where it 
will heat. Add the dry mixture to the soaked bread and add the 
beaten egg if used. It may be necessary to add a little more liquid. 


€2 


HANDBOOK OF RECIPES 


Oil the griddle and drop the batter on it by spoonfuls. When the 
cakes are brown on one side, turn them to brown the other side. 
Serve immediately with butter and syrup or as desired. 

QUICK BUCKWHEAT CAKES 
2 c. buckwheat flour 1 tb. molasses or sugar 

1 t. soda 2 c. sour milk 

or 4 t. baking powder or 2 c. water or milk 

f t. salt 

When sour milk is used soda is required. If no sour milk is at 
hand, sweet milk or water may be substituted, baking powder used 
in place of soda and 1 tb. melted fat added. Cornmeal or other 
flour may be substituted for one-fourth of the buckwheat. Mix 
and sift the dry ingredients. Place the griddle where it will heat. 
Add the liquid, part at a time, to the dry mixture and beat until 
smooth. Oil the griddle and drop the batter by spoonfuls on it. 
When the cakes are brown on one side turn them to brown the 
other side. Serve immediately with butter and syrup, or as de¬ 
sired. 

BUCKWHEAT CAKES 

2 c. buckwheat flour £ cake yeast dissolved in 

| t. salt £ c. lukewarm water 

If c. lukewarm water 1 tb. molasses 

£ t. soda 

Buckwheat cake batter made with yeast is usually mixed the 
evening before if the cakes are to be served for breakfast. Corn- 
meal or other flour may be substituted for one-fourth of the buck¬ 
wheat flour. Mix all of the dry ingredients except the soda, add 
the water, molasses, and dissolved yeast. Beat well, cover and let 
the batter stand in a warm place to rise until light. Dissolve the 
soda in 1 tb. water, and add it to the batter. Bake on a hot oiled 
griddle and serve immediately with butter and syrup, or as desired. 
If any of the batter is left, keep it in a cold place. It may be added 
to a batter to be used the next day, and if there is at least £ c. it 
will not be necessary to add more yeast. 

WAFFLES 

If c. flour 1 c. milk or water 

3 or 1 t. baking powder or sour milk 

£ t. soda if sour 1 tb. melted fat 

milk is used if desired 

£ t. salt 1 beaten egg 

When sour milk is to be used the soda and the smaller amount of 


FLOUR MIXTURES 


63 


baking powder will be needed. Mix the dry ingredients, add the 
milk, fat, and egg. Bake in an oiled waffle iron until crisp and 
brown. Serve immediately. 

CORNMEAL WAFFLES OR GRIDDLE CAKES 

Follow the directions given for making Waffles, using 1 c. corn- 
meal and only | c. flour. Add a little more liquid if needed. 

RICE WAFFLES 

Follow either recipe for Waffles, adding 1 c. or less cooked rice 
and 1 t. baking powder to the dry ingredients. 

FRITTER BATTER 
c. flour 2 c< m iik 

2 t. baking powder 1 egg 

i t. salt 

Mix and sift the dry ingredients. Add the well-beaten egg to 
the milk and stir this mixture into the dry ingredients, adding part 
at a time. For fruit fritters add 3 tb. sugar to the dry ingredients. 

APPLE FRITTERS 

Core and pare 2 apples of medium size and cut them into dice, 
rings, or slices. Sprinkle with sugar and lemon juice and let them 
stand a few minutes. Drain and mix with Fritter Batter. Drop 
by spoonfuls into deep fat and fry a few at a time until a delicate 
brown. Drain on unglazed paper. Sprinkle with powdered sugar. 
Serve immediately. 

BANANA FRITTERS 

Cut bananas in halves lengthwise and in thirds crosswise and 
proceed as for Apple Fritters. 

TIMBALE CASES 

| c. flour i c. milk 

\ t. salt 1 egg 

1 t. sugar 1 tb. olive or other oil 

Mix the dry ingredients, add half the milk, and beat until the 

mixture is smooth, then add the rest of the milk, the egg, and the 
oil. Heat the timbale iron in hot fat deep enough to cover it. Have 
a cup two-thirds full, of the batter. Wipe the superfluous fat from 
the bottom of the iron, dip it into the batter and quickly place it in 
the hot fat. Fry the case until a delicate brown and slip it off on 
unglazed paper. If the fat is too hot or not hot enough, the batter 


64 


HANDBOOK OF RECIPES 


will not adhere to the iron. Timbale cases may be filled with 
creamed chicken, sweetbreads, oysters, mushrooms or peas. 

POP-OVERS 

1 c. flour 1 scant c. milk 

i t. salt 2 eggs or 1 

Put the flour and salt into a bowl, stir in the milk gradually, so as 
to make a smooth mixture, add the well-beaten eggs, and beat with 
a Dover egg-beater two minutes. Pour into hot oiled pop-over cups 
or small round iron gem pans. Bake in a hot oven 30 or 35 minutes. 


MUFFINS 

2 c. flour 2 tb. sugar if desired 

f t. salt 1 scant c. milk or water 

4 or 2 t. baking powder or 1 c. sour milk 

£ t. soda if sour milk 2 tb. melted fat 

is used 1 egg or none 

When sour milk is to be used, the soda and the smaller amount 
of baking powder will be needed. Mix the dry ingredients, add the 
milk, beaten egg, and fat. Bake about 20 minutes in oiled muffin 
pans. 

GRAHAM MUFFINS 

Follow the directions for Muffins, substituting graham flour for 
part or all of the white flour. 

RICE MUFFINS 

Follow any of the recipes for making muffins, mixing 1 c. or less 
cooked rice with the dry ingredients. An additional teaspoonful of 
baking powder should be used. 


RYE MUFFINS 


Follow the directions for Muffins, substituting rye flour for part 
or all of the wheat flour. Add more flour, if needed, to make a 
drop batter. 

ROLLED OATS MUFFINS 


1 * 

2 

1 

4 


c. hot milk or water 
c. rolled oats 
c. flour 

t. baking powder 

1 beaten egg 


1 t. salt 

2 tb. sugar or 

molasses if desired 
2 tb. melted fat 
none 


Add the rolled oats to the hot liquid and let the mixture stand 
about half an hour. Mix the dry ingredients. When the rolled oats 


FLOUR MIXTURES 


65 


mixture is cool add all the other ingredients, 
pans about 20 minutes. 


Bake in oiled muffin 


H 


MUFFINS 

2 tb. sugar if desired 
f t. salt 

1 e. milk or water, 
or sour milk 
egg or none 


Bake in a shallow pan 


BREAD 
2 c. cornmeal 
1 t. salt 
f t. soda 

or 4t. baking powder 


CORN BREAD OR 
c. cornmeal 
c. flour 

4 or 2 t. baking powder 

\ t. soda if sour milk 

is used 1 

1 tb. melted fat 

Follow the directions for mixing Muffins, 
or in muffin pans. 

SOUTHERN CORN 

1 egg 

1| c. sour milk 

or sweet milk or water 

1 tb. fat 

When sour milk is used, soda is required and 1 t. baking powder 
may be added. Use baking powder with sweet milk or water. Beat 
the egg in a mixing bowl and add the milk. Melt the fat in the 
oven in the pan in which the bread is to be baked. Mix the dry 
ingredients and sift them into the liquid. Add the melted fat, beat 
quickly, and bake in the hot oiled pan. 

CORN BREAD STICKS 

Follow the directions for making Corn Bread. Bake in hot oiled 
bread stick pans. 

SPOON BREAD 

2 eggs, slightly beaten 
1 t. salt 
1 c. milk 

Mix the meal with the water and cook it 5 minutes or until thick. 
Add the fat, cool the mixture slightly, add the eggs, salt, and milk. 
Beat well and turn into an oiled baking dsh. Bake 25 to 30 minutes 
in a moderate oven. Serve at once from the baking dish. 

BAKING POWDER BISCUIT 

2 c. flour 2 tb. fat 

4 t. baking powder t t. salt 

About f c. milk (or milk and water) 

Mix and sift the dry ingredients. Work in the shortening with 
the tips of the fingers or cut it in with knives. Pour in the milk 


2 c. water 
1 c. cornmeal 
1 tb. fat 


66 


HANDBOOK OF RECIPES 


gradually, lifting and turning the mass with a knife or spatula so as 
to moisten it evenly. Use just enough milk to make a soft dough. 
Turn out on a floured board. Shape with the hands and pat or roll 
lightly three-fourths inch thick. Cut with a biscuit cutter dipped 
in flour. Bake in a hot oven 12 to 15 minutes. 

DROP BISCUIT 

Follow the directions for Baking Powder Biscuit, using just 
enough more milk to make a drop batter stiff enough to hold its 
shape. Drop by spoonfuls on an oiled pan. Bake in a hot oven. 

GRAHAM BISCUIT 

Follow the directions for making Baking Powder Biscuit substi¬ 
tuting graham flour for part or all of the white flour. 

CHEESE BISCUIT 

2 c. flour i t. salt 

4 t. baking powder £ c. soft cheese 

About 1 c. milk or water 

Mix and sift the dry ingredients. Work in the cheese with the 
tips of the fingers or cut it in with knives. Pour in the milk grad¬ 
ually, lifting and turning the mass with a knife or spatula, so as to 
moisten it evenly. Use just enough milk to make a soft dough. 
Turn out on a floured board. Shape with the hands and pat or roll 
lightly until three-fourths inch thick. Cut with a small biscuit 
cutter dipped in flour. Bake in a hot oven 12 to 15 minutes. 

STEAMED BROWN BREAD 
1 c. graham flour 2 t. baking powder 

1 c. commeal 1 c. milk or water 

f t. salt i c. washed raisins 

\ t. soda if desired 

\ c. molasses 

Sour milk may be substituted for the sweet milk or water, omit¬ 
ting; the baking powder and using 1 t. soda. Mix and sift the dry 
ingredients and return the bran to the mixture. Add the milk and 
stir until smooth, then add the molasses and the raisins. Put into 
oiled molds having them two-thirds full. Steam 3 hours or more. 


FLOUR MIXTURES 


67 


BAKED BROWN BREAD 

2 c. cornmeal 2 tb. brown sugar, if desired 

2 c. graham flour | c. molasses 

7 t. baking powder 2 c. milk or water 

i t. soda | to 1 c. washed raisins or 

li t.salt chopped dates if desired 

Sour milk may be substituted for the sweet milk or water, omit¬ 
ting half of the baking powder, and adding 1 t. more soda. Mix 
and sift the dry ingredients and return the bran to the mixture. 
Add molasses, milk, and raisins or dates. If to be served hot add 
2 tb. melted fat. Bake about 1 hour in a loaf pan or one-half hour 
in shallow pans. 

NUT BREAD 

4 c. flour 1J t. salt 

f c. sugar or less f c. broken nut meats 

8 or 4 t. baking powder If c. milk or water 

| t. soda if sour milk or sour milk 

is used 1 egg or none 

If sour milk is to be used, soda and the smaller amount of baking 
powder will be required. Mix the dry ingredients, add the nuts, 
the milk and the egg, well beaten. Bake in an oiled bread pan in a 
moderate oven. If it is to be used for sandwiches, this bread is 
better the day after it is made. 

NOTES ON MAKING YEAST BREAD 

1. During the mixing and rising of bread, the mixture should not 

be overheated nor chilled, as heat kills yeast and cold retards 
its growth. 

2. If the batter is well beaten in mixing, the dough requires less 

kneading. 

3. Reasons for kneading dough: 

(1) To mix the ingredients thoroughly. 

(2) To make it elastic. 

(3) To work in air. 

4. Have the dough covered while rising, to keep out the dust, and 

to prevent a crust from forming. 

5. Dough that stands too long to rise makes sour bread. 

6. Allow one cup of liquid to a loaf of yeast bread. Larger 

loaves than this quantity makes, are not likely to be thor¬ 
oughly baked. 

7. Reasons for baking bread: 

(1) To kill'the yeast. 


68 


HANDBOOK OF RECIPES 


(2) To cook the starch. 

(3) To drive off carbon-dioxide and alcohol. 

(4) To make it palatable. 

8. When bread is done it should be taken out of the pan and 
allowed to cool uncovered where the air can reach it on all 
sides. Then it should be placed in a clean dry bread box. 


to | cake compressed 
or dry yeast 
c. lukewarm water 
to 4 c. flour 


WHITE BREAD 
1 c. hot milk or water 
1 tb. fat if desired 
1 tb. sugar if desired \ 

1| t. salt 3 

The amounts given above make one loaf of bread. Mix the yeast 
with lukewarm water until smooth. ,Put the salt, sugar, and fat in 
the mixing bowl, and add the hot liquid. Allow this mixture to 
cool until lukewarm, add the yeast and enough flour to make a drop 
batter. Beat thoroughly. Add enough flour to make a soft dough, 
and knead it on a floured board until no longer sticky. Return to 
the mixing bowl, cover, and keep it in a warm place until double in 
bulk. Knead and shape into a loaf, using little or no flour, and place 
in an oiled bread pan. Cover and let rise until double in bulk. Bake 
from 45 to 60 minutes. If it is necessary to use dry yeast, start 
the bread in the evening, soak the yeast well, and allow the drop 
batter to stand in a warm place over night. In the morning add 
the remaining flour and proceed as with compressed yeast. 


GRAHAM BREAD 

Follow the directions for making White Bread, substituting 
graham flour for part or all of the white flour. 

ROLLS 

Use any one of the recipes given for making bread with yeast, 
using 2 tb. fat if desired. When the dough has risen until double 
in bulk, divide it into small pieces of equal size, shape them into 
rolls and place them on oiled baking sheets or individual pans. 
Let them rise until double in bulk and bake in a hot oven. 


BREAD STICKS 

Follow the directions for making Rolls, using from 1 to 4 tb. fat 
as desired. After shaping the sticks, place them on oiled baking 
sheets or in bread stick pans. Bread sticks may be served with 
soup or salad. 


FLOUR MIXTURES 


69 


CORNMEAL WAFERS 

i c. cornmeal % t. salt 

1 c. flour 1 tb. fat 

About 3 tb. milk 

Mix the dry ingredients, cut in the fat and add just enough milk 
to moisten. Roll the dough into a thin sheet. If desired, sprinkle 
with a thin layer of grated cheese and paprika. Cut in any desired 
shape and bake in a quick oven. 

FRESHENED BREAD 

Place stale bread or rolls in a steamer and steam until heated 
through and then dry them in a hot oven; or moisten the surface 
with a little water and heat them in the oven. 

TO PREPARE CRUMBS 

Soft bread crumbs may be prepared by breaking soft stale bread 
in pieces. Dry crumbs are made by grinding pieces of bread which 
have been thoroughly dried in the oven. They may be kept for 
some time in covered glass jars. 

TOAST 

Cut stale bread in slices. Place them on the rack in the broiling 
oven or over a flame and toast until brown on one side, then turn 
and brown the other side. If very dry toast is desired, it may be 
made in the oven. Serve hot with butter. 

MILK TOAST 

2 c. hot milk Butter 

i t. salt 6 to 8 slices of hot toast 

Butter the toast and place in a dish. Salt the milk and pour it 
over the toast. It may be necessary to use a little more hot milk 
than the recipe calls for. 


CREAM TOAST 

2 c. milk 2 tb. butter or less 

2 tb. flour i t. salt 

6 to 8 slices of hot toast 

Make a white sauce from the first four ingredients. Place the 
toast in a dish and pour the sauce between and over the slices. If 
desired, the toast may be dipped in hot salted water before adding 
the sauce. 


70 


HANDBOOK OF RECIPES 


FRENCH TOAST 

2 c. milk i t. salt 

6 to 8 slices of stale bread 3 eggs or 2 

Beat the eggs slightly and add the salt and the milk. Cut the 
slices of bread in halves. Dip the pieces, one at a time, in the mix¬ 
ture and saute. Serve hot, with syrup, if desired. 

SPANISH TOAST 

6 to 8 slices stale bread 1 t. sugar 

3 eggs or less i t. salt 

2 c. cold cooked strained Few grains pepper 

tomato 

Beat the eggs slightly, add the seasoning and the tomato. Cut 
the slices of bread in halves. Dip the pieces, one at a time, in the 
mixture and saute them. Serve hot. 

NOTES ON MAKING CAKE 

Cakes are divided into two classes, butter cakes, and those made 
without butter, or sponge cakes. 

Sponge cake includes angel cake, lady fingers, and the several 
kinds of sponge cakes. True sponge cake requires no baking 
powder, but depends entirely on the air held by the eggs to make it 
light. In many recipes, however, fewer eggs are called for and 
some baking powder is added. To prepare pans for sponge cake, 
line the bottom with an oiled paper and leave the sides unoiled. 
Sponge cakes require a slow oven because it takes a long time for 
them to heat through and they burn easily. Allow sponge cake to 
cool in the pan in which it was baked, inverting the pan with the 
ends supported above the table. 

In making so-called butter cakes other fats of good flavor may be 
substituted. If this is done salt is needed, and more flavoring such 
as spice and molasses is often added. There are two general 
methods of mixing butter cakes. The one usually followed is to 
cream the butter, add the sugar, the yolks or whole eggs and flavor¬ 
ing and then the flour and liquid alternately. If reserved, the beaten 
whites are folded in last. The other method is the one used in 
making muffins. The dry ingredients are mixed, the liquid and the 
melted fat added. Butter cake may be varied in many ways,—by 
the addition of chocolate or other flavoring; by spices, fruit or nuts; 
and by different frostings and fillings. It is safer to line the bottom 
of pans with paper, but the pans need not be oiled. In putting the 
mixture into the pans, if it is spread higher on the sides than in the 


FLOUR MIXTURES 


71 


center, the cake will be level when baked. A slightly hotter oven 
is required for small and layer cakes than for loaf cakes. 


USES FOR STALE CAKE 


Stale cake may be used as pudding. Remove the icing, cut the 
cake into pieces suitable for serving and steam until heated through. 
Serve with a hot sauce. The icing may be used in the sauce. 
Stale cake may be crumbled and added to Soft Custard, or baked 
in Baked Custard. Stale Sponge Cake may be cut in bars and used 
in Charlotte Russe. 

SPONGE CAKE No. 1 


6 egg yolks Grated rind of \ lemon 

1 c. sugar 1 c. flour 

2 tb. lemon juice | t. salt 

6 egg whites 

Beat the yolks with a Dover beater, add the sugar gradually and 
continue beating. Add the lemon juice and rind, then add the flour, 
stirring just enough to mix. Add salt to the egg whites, beat until 
stiff and fold them into the mixture. Bake in a slow oven in an 
unoiled pan, having the bottom lined with paper. 


SPONGE CAKE No. 2 
1 c. sugar 7 egg whites 

1 c. flour £ t. cream of tartar 

5 egg yolks i t. salt 

1 t. vanilla 

' Measure the flour after sifting as usual. Mix it with the sugar 
and sift four times. Beat the yolks until thick. Add salt to the 
whites, beat until foamy, add sifted cream of tartar and beat until 
stiff. Beat in the yolks and vanilla and fold in the flour and sugar 
mixture, part at a time. Bake in a slow oven in an unoiled pan, 
having the bottom lined with paper. 

HOT WATER SPONGE CAKE 
Yolks of 4 eggs f c. hot water 

1^ c. sugar 2 c. flour 

2 tb. lemon juice \ t. salt 

Grated rind of i lemon 2\ t. baking powder 

Whites of 4 eggs 

Beat the yolks until thick, add half the sugar gradually and con¬ 
tinue beating. Add the lemon juice and rind and beat in the 
remaining sugar, then stir in the hot water. Add this mixture 


72 


HANDBOOK OF RECIPES 


part at a time to the flour, baking powder, and salt sifted together, 
stirring only enough to mix the ingredients. Beat the whites of 
the eggs until stiff: and fold them into the mixture. Pour into an 
unoiled pan having the bottom lined with paper. Bake one hour 
in a slow oven. The cake is done if it springs back when pressed 
lightly with the finger tips. 


3 eggs 
£ c. sugar 
£ tb. milk 
i t. vanilla 


JELLY ROLL 

1 t. baking powder 
i t. salt 
1 c. flour 
1 tb. melted fat 


Beat the eggs until light in the bowl in which the cake is to be 
mixed. Add the sugar gradually and continue beating. Add the 
milk and flavoring, then the flour, baking powder, and salt, sifted 
together, and then the melted fat. Pour into a large shallow pan 
having the sides oiled and the bottom lined with oiled paper. Spread 
the mixture evenly, having it only one-third inch thick. Bake in 
a moderate oven 12 minutes. Turn out on a clean cloth freshly 
wrung out of hot water. Quickly remove the paper and with a 
sharp knife trim off the edges of the cake. Spread it with jelly. 
Roll it up and wrap it with paper to hold the shape. 


ANGEL CAKE 

1 c. egg whites (about 8) \ t. salt 

1 c. granulated sugar 1 t. cream of tartar 

1 c. flour l t. vanilla or almond flavoring 

Sift the flour before measuring, as usual, and sift again four times 

with the sugar. Add salt to the whites, beat until foamy, add 
sifted cream of tartar, and beat until stiff and dry. Add the flavor¬ 
ing, fold in the flour and sugar and turn into an unoiled angel cake 
pan, having the bottom lined with paper. Bake in a slow oven until 
the surface springs back when pressed lightly with the finger tips. 
When the cake is done, place the pan bottom up on a wire rest to 
cool. 

PLAIN CAKE 

:<£- c. butter or 6 tb. other fat 2 c. flour 

t c. sugar | c. milk or water 

2 eggs or 1 3 t. baking powder 

\ t. flavoring 

Cream the butter and add the sugar gradually. If other fat is 
substituted for the butter add 11. salt. Add the eggs well beaten, 


FLOUR MIXTURES 


73 


then the flavoring, and mix thoroughly. Add the flour and liquid 
alternately, having the baking powder sifted with the flour. Do 
not beat the mixture after the flour is added, but stir just enough 
to mix the ingredients. Put into a loaf or shallow pan and bake 
in a moderate oven until it shrinks from the sides of the pan and 
springs back when pressed lightly with the finger tips. Use any 
desired filling or frosting from which the cake then takes its name. 

WHITE CAKE 

£ c. butter or 6 tb other 2 c. flour 

fat 3 t. baking powder 

f c. sugar White of 2 eggs or 1 

f c. milk or water £ t. flavoring 

Cream the butter and add the sugar gradually, then the flavoring. 
Add the flour and liquid alternately, having the baking powder 
sifted with the flour. If other fat is substituted for butter, add 
£ t. salt. Fold in the stiffly-beaten whites. Bake in layer or loaf 
pans and combine with any desired filling and frosting. 

GOLD CAKE 

Follow the directions for Plain Cake, using from 2 to 6 yolks in 
place df whole eggs. 


SOUR CREAM CAKE 
2 eggs or 1 it. vanilla, or 

f c. sugar 1 t. cinnamon and i t. clove 

1 c. thick sour cream 2 c. flour 

| t. salt 2 t. baking powder 

i t. soda 

Beat the eggs in the bowl in which the cake is to be mixed. Add 
the sugar, cream, and flavoring, and continue beating. Mix and 
sift the flour, baking powder, soda, and salt, and the spices, if used. 
Add this mixture to the one in the bowl and mix just enough to 
make the batter smooth. Bake in two layers, in a loaf, or in small 
pans. 

NUT CAKE 

Use the recipe for Plain Cake. Omit 2 tb. fat and add i c. 
broken nut meats. 

SPICE CAKE 

Use the recipe given for Plain Cake or for Sour Cream Cake, 
using 1^ t. cinnamon, | t. nutmeg, and l t. cloves. Brown sugar 
may be substituted for granulated sugar, if desired. 


74 


HANDBOOK OF RECIPES 


CHOCOLATE CAKE 

Use the recipe given for Plain Cake or for Sour Cream Cake, 
adding 2 ounces of melted chocolate to the mixture; or add £ c. 
cocoa, omitting £ c. flour. 

CREAM CAKE 

Bake Plain Cake mixture in shallow layer cake pans. Cool and 
spread Cream Filling between the layers and sift powdered sugar 
over the top. 

APPLE SAUCE CAKE 
^ c. butter or 6 tb. other fat 11. soda 

f c. brown or granulated sugar £ t. salt 

1| t. cinnamon 2 c. flour 

£ t. cloves 1 c. apple sauce 

£ t. nutmeg £ c. chopped raisins 

Cream the butter and add the sugar gradually. Add the apple 
sauce and raisins, and the dry ingredients which have been mixed 
and sifted. Bake in a shallow pan, or as a loaf. 

TEA BARS 

2 eggs 6 tb. butter or other fat 

1 c. sugar £ c. flour 

2 sq. chocolate 1 t. vanilla 

1 c. broken nut meats 

Beat the eggs and beat in the sugar part at a time. Melt the 
butter and chocolate together over hot water and add to the first 
mixture. If little or no butter is used add a few grains of salt. 
Add vanilla, nuts and flour. Spread one-third inch thick on an 
oiled shallow pan and bake in a moderate oven. When cool cut into 
small bars. These bars are suitable to serve at receptions or teas. 

BOILED FROSTING 

1 c. sugar 1 t. vanilla, or 

£ c. water ^ tb. lemon juice 

White of 1 egg or 2 

Dissolve the sugar in the water, and boil without stirring until 
the syrup threads when dropped from the tip of a spoon. See 
Notes on Making Candy. Cool slightly and pour syrup gradually on 
the stiffly-beaten white of egg, beating constantly. Add the flavor¬ 
ing and continue beating until of the right consistency to spread. 
Too much beating makes the frosting rough; if not beaten long 
enough it will run. If the whites of two eggs are used the frost- 


FLOUR MIXTURES 


75 


ing does not stiffen so quickly and is a little more easily made by 
the inexperienced. 

FROSTING MADE WITH YOLKS 
Follow the directions for Boiled Frosting, substituting 2 well- 
beaten yolks for the white of egg. 

CHOCOLATE FROSTING No. 1 
Follow the directions for Boiled Frosting or Frosting Made With 
Yolks, adding 2 oz. of melted chocolate after the egg and syrup 
have been combined. 

CHOCOLATE FROSTING No. 2 
11 oz. chocolate 1 c. powdered sugar 

| c. milk Yolk of 1 egg 

i t. vanilla 

Melt the chocolate over hot water and add half of the sugar. 
When well mixed add the milk and the rest of the sugar, then the 
beaten yolk. Cook the mixture over hot water until it thickens, 
stirring constantly. Allow it to cool a little, add the vanilla and 
spread on cake. 

QUICK FROSTING 

About 1 c. confectioners’ sugar 1 t. flavoring 
2 tb. hot milk L§ tb. cocoa, if desired 

Sift the sugar and stir it part at a time into the hot milk and 
flavoring until the mixture is of the right consistency to spread. 
If the cocoa is used, mix it with the first half cup of sugar. 

CREAM FILLING 

f c. sugar 2 eggs 

| c. flour 2 c. scalded milk 

i t. salt 1 t. vanilla 

Mix the dry ingredients and add the scalded milk gradually. Cook 
over the flame until thickened, stirring constantly, and continue 
the cooking over hot water 15 minutes. Beat the eggs slightly and 
add the cooked mixture to them. Mix well and cook over hot water 
just below the boiling point for a few minutes, stirring while the 
eggs thicken. Remove from the fire and add the flavoring. 

CHOCOLATE CREAM FILLING 
Melt 11 ounces of chocolate and add to Cream Filling, using 1 c. 
sugar in place of f c. 


76 


HANDBOOK OF RECIPES 

CREAM PUFFS 

\ c. butter or 6 tb. other fat 4 eggs 

1 c. boiling water 1 c. flour 

\ t. salt 

Put the hot water, salt and butter in a saucepan and bring the 
mixture to the boiling point. Add the flour all at once and stir over 
the fire until the mixture forms a ball. Cool slightly and add the 
unbeaten eggs, one at a time, beating in each until thoroughly 
mixed. Drop by spoonfuls on an oiled tin sheet, one and a half inches 
apart. If a glazed surface is desired, brush with white of egg before 
baking. Bake 30 to 35 minutes in a moderate oven. If not suffi¬ 
ciently baked they will fall. When cool, cut a slit in the top or 
side and fill the puff with sweetened whipped cream or Cream 
Filling. This recipe makes about 18 small cakes. 

ECLAIRS 

Use Cream Puff mixture, shaping it into cakes about 4 inches 
long and 1 inch wide. Bake as directed for Cream Puffs and fill 
with Cream Filling, Chocolate Cream Filling or sweetened whipped 
cream flavored with vanilla. Cover the top with frosting. 

DOUGHNUTS 

2 c. flour 1 tb. melted fat 

1 t. salt -i c. sugar 

2 t. baking powder £ c. milk or water 

| t. cinnamon or nutmeg 1 egg 

Mix and sift the dry ingredients, reserving £ c. flour. Mix the 
milk and beaten egg and add to the dry mixture. Add the melted 
fat and mix in as much of the remaining flour as is needed to make 
a soft dough. Chill the dough and roll it out, part at a time, on 
a well-floured board. Cut and fry a few at a time. Drain on 
unglazed paper. Roll in powdered sugar, if desired. 


GINGERBREAD 


2 c. flour 
^ t. salt 
1-J or f t. soda 
2 t. ginger or more 
t. cinnamon if desired 
i t. cloves if desired 


1 t. nutmeg if desired 
f c. sour milk or 

sweet milk or water 
f c. molasses 

2 or 3 tb. melted fat 
1 egg or none 


If this is to be made with sour milk use the larger amount of soda 
and the smaller amount of fat, but if sweet milk or water is to be 


FLOUR MIXTURES 


77 


used the smaller amount of soda and the larger amount of fat are 
required. Mix and sift the dry ingredients, add the milk, and stir 
until smooth, then add the molasses, fat, and egg if used. Bake in 
shallow oiled pans in a moderate oven. 

GINGER SNAPS 

1 t. soda 

2 t. ginger 
§ t. salt 

1 t. cinnamon 

Heat the molasses to the boiling point and pour it over the fat. 
Add the dry ingredients mixed and sifted. Chill the mixture 
thoroughly and keep it cold until ready to bake. Place the mix¬ 
ture part at a time on a slightly floured board and roll out one- 
eighth inch thick. Cut with a small round cutter first dipped in 
flour. Place on an oiled tin sheet and bake in a moderate oven. 

MOLASSES COOKIES 

1 t. soda 

2 t. baking powder 
i c. molasses 
$ c. milk or water 

4 tb. fat melted 

Mix 2 c. flour with the other dry ingredients. Mix the molasses, 
milk and fat, and add to the dry mixture. Add enough more flour 
to make a very soft dough. Chill thoroughly. Roll out, part at a 
time, on a floured board. Bake on an oiled tin sheet in a moderate 
oven. 

SUGAR COOKIES 

| c. butter or 6 tb. other fat | c. milk 
1 c. sugar 2 t. baking powder 

1 egg About 3 c. flour 

£ t. vanilla, if desired 

Mix as directed for Plain Cake, adding 11. salt if other fat is used 
in place of butter. Use just enough flour to make a soft dough. 
Place it, part at a time, on a floured board and roll one-fourth inch 
thick. Keep the board and rolling pin slightly floured. Cut with a 
floured cutter. A sprinkling of nutmeg may be added after the 
cookies are cut. Bake 15 minutes on shallow pans. 


2 to c. flour 
i t. salt 
1 t. ginger 
1 t. cinnamon 


§ c. molasses 
6 tb. fat 
2 c. flour 


78 


HANDBOOK OF RECIPES 


DROP CAKES 

i c. butter or 6 tb. other fat \ c. milk 
\ c. sugar 2\ c. flour 

1 egg or none 3 . t. baking powder 

| t. vanilla 

Mix as directed for Plain Cake, adding \ t. salt if butter is not. 
used. Other flavoring, as suggested for Nut, Spice or Chocolate 
Cakes, or grated lemon rind or raisins, may be substituted for 
vanilla or used with it. Drop by spoonfuls on unoiled shallow 
pans about 2 inches apart. Bake in a hot oven about 12 minutes. 
Drop cakes make a very good substitute for cookies and are much 
more quickly made. 


APPLE DUMPLINGS 

Use Baking Powder Biscuit dough or Pie Crust. Roll out and 
cut into 5-inch squares. In the center of each square place one 
small apple, pared and cored, or one-half apple sliced. Sprinkle 
with sugar and cinnamon and dot with butter. Draw up the edges 
of dough over the apples and press them together firmly. Steam 
for one hour or bake in a hot oven. Serve with Hard Sauce, or 
cream and sugar. 


PEACH DUMPLINGS 

Follow the directions for making Apple Dumplings, substituting 
peaches for the apples. 


DUTCH APPLE CAKE 

2 c. flour 1 egg 

i t. salt 1 scant c. milk 

3 t. baking powder 2 sour apples 

4 tb. fat 2 tb. sugar 

l t. cinnamon. 

Mix the dry ingredients except the sugar and cinnamon, cut- or 
rub in the butter and add the milk and beaten egg. Spread one-half 
inch thick on a shallow pan. Pare and cut the apples in sections 
lengthwise and lay them in rows on the dough with the sharp edges 
pressed lightly into the dough. Sprinkle the top with the sugar 
and cinnamon. Bake in a hot oven 25 to 30 minutes. Serve hot 
ivith Lemon Sauce or Hard Sauce. 


FLOUR MIXTURES 


79 


HARD SAUCE 

1 c. butter 1 to 2 tb. water or milk 

About 2 c. powdered sugar 1 t. flavoring 

Cream the butter. Add 1 c. sugar gradually and then the liquid, 
a few drops at a time. Add the flavoring and enough more sugar 
to give the desired consistency. 

LEMON SAUCE 

f c. sugar 2 c. hot water 

2 tb. cornstarch Grated rind and 

or 3 tb. flour juice of 1 lemon 

i t. salt 1 tb. butter 

Mix the sugar, cornstarch, and salt. Add the hot water and boil 
10 minutes, stirring while the mixture thickens. Remove from the 
fire and add the butter, lemon juice and rind. 

VINEGAR SAUCE 

Follow the directions for Lemon Sauce, omitting the lemon juice 
and rind. Add a few grains of nutmeg and enough vinegar to 
give the desired flavor. 

ORANGE SAUCE 

Follow the directions for Lemon Sauce and flavor with orange, 
omitting part or all of the lemon. 


RAISIN SAUCE 


\ c. raisins 
2\ c. water 
\ c. sugar 
i t. salt 


2 tb. cornstarch 

1 tb. butter 

2 tb. lemon juice, 

if desired 


Wash and chop the raisins. Simmer in the water 5 minutes. 
Mix the cornstarch, sugar, and salt and add to the liquid, stirring 
while it thickens. Cook 10 minutes, remove from the fire and 
beat in the butter and lemon juice. 


VANILLA SAUCE 

2 c. hot water | t. salt 

| c. sugar 1 tb. butter 

2 tb. cornstarch 1 t. vanilla 


Mix the sugar, cornstarch, and salt, add the boiling water, and 
boil 10 minutes, stirring while it thickens. Remove from the fire, 
beat in the butter and add the vanilla. 


80 


HANDBOOK OF RECIPES 
FRUIT SAUCE 

2 c. fruit juice 2 tb. sugar 

2 tb. cornstarch l t. salt 

or 3 tb. flour 1 tb. butter, if desired 

Heat the fruit juice. Mix the cornstarch, sugar, and salt, and 
blend with the hot fruit juice. Boil 10 minutes, stirring while it 
thickens. Remove from the fire and beat in the butter. If the 
sauce requires it, add more sugar and a little lemon juice. 

COTTAGE PUDDING 

2 c. flour f c. sugar 

4 t. baking powder 4 tb. melted butter or 

i t sa it other fat 

l e gg 1 scant c. milk 

Mix and sift the flour, baking powder, and salt. Beat the egg 
and add the sugar, fat, and milk. Stir this mixture, part at a 
time, into the dry mixture. Bake about 20 minutes in a shallow- 
oiled pan. Serve hot with any desired sauce. 

STRAWBERRY SHORTCAKE 
1^ c. flour 3 tb. fat 

3 t. baking powder 1 qt. strawberries 

i t. salt i to 1 c. sugar 

£ c. milk or milk and water 

Wash, drain, and hull the berries. Cut in halves and sprinkle 
with sugar. The best ones may be saved whole for garnishing. 
Mix and sift the flour, baking powder, and salt, adding 1 tb. of 
sugar, if desired. Work in the shortening with the tips of the 
fingers or cut it in with knives. Pour in the milk gradually, using 
just enough to make a soft dough. Lift and turn the mass with a 
knife or spatula, so as to moisten it evenly, and work it as little as 
possible. Turn out on a floured board. Divide into two parts and 
pat or roll lightly so as to make two layers, each about three-fourths 
inch thick. Place one on an oiled pan, brush with melted butter and 
cover with the other layer. Bake in a hot oven. When done, 
separate the layers and spread sugared berries between them and 
on top. Serve with or without plain or whipped cream. 

ORANGE SHORTCAKE 

Make as directed for Strawberry Shortcake, using the sweetened 
pulp from oranges instead of berries. Meringue may be piled 
roughly on top and then browned in the oven, if desired. 


FLOUR MIXTURES 


81 


FRUIT COBBLER 

Heat stewed fruit, sweeten to taste, and place in an oiled baking 
dish. Cover with Short Cake or Biscuit dough. Bake in a hot 
oven. Serve with cream or Fruit Sauce. 

STEAMED FRUIT PUDDING 
2 c. flour 1 egg beaten 

4 t. baking powder i c. melted fat 

\ t. salt 1 scant c. milk 

1 c. fruit 

If large fruit is to be used, cut it in pieces. Mix and sift dry 
ingredients and add the milk, egg, melted fat and fruit. Put into 
oiled cups or small molds. Steam 2 hours. Serve with Hard 
Sauce, Fruit Sauce, or cream. 


SUET PUDDING 

2 c. flour i t. cloves 

f t. soda £ t. nutmeg 

2 t. baking powder § c. molasses 

2 t. salt § c. milk or water 

1 t. cinnamon 
\ t. ginger 

Mix and sift the dry ingredients. Mix the molasses, milk and 
suet. Combine the mixtures and add the raisins. Other fruit, 
such as currants, dates, figs or citron; also chopped carrots, nut 
meats, and bits of orange peel may be used in the pudding as de¬ 
sired, Steam in an oiled mold 3 hours. Serve with any sauce. 


t c. finely-chopped suet 
1 c. washed raisins 


PIE CRUST 

1 c. flour 4 tb. fat 

i t. salt Cold water 

The amounts given above make one medium-sized single crust. 
It may be made with less shortening if baking powder is added. 
Mix the flour and salt. Cut in the fat with two knives or rub it in 
with the fingers. Add water a few drops at a time. Do not use 
any pressure, but give time for the flour to absorb the water. The 
mixture should be barely moist enough to stick together. Too 
much water makes a tough crust. Work in the ragged edges, 
handling as little as possible. Place the dough on a slightly-floured 
board, turn it over and roll it with light strokes to make it a little 
larger than the pan in which it is to be baked. It should be lifted 
and turned occasionally to prevent sticking to the board. Line a 


82 


HANDBOOK OF RECIPES 


pan with the dough, being careful not to stretch it nor to leave air 
bubbles under it. In making a single crust, press the dough over 
the edge of the pan and trim with a knife, then build up a rim as 
follows: First moisten the edge and lay a half-inch strip of dough 
over it; press the layers lightly together, shaping the rim with the 
fingers or marking it with a fork. Before baking an empty pie 
shell, prick a few holes in the bottom to prevent large bubbles from 
forming. To cover a pie moisten the edge of the lower crust and 
lay over it an upper crust which has been perforated to allow steam 
to escape. Press the edges lightly together. Bake in a hot oven. 

LEMON PIE 

1 c. sugar 2 egg yolks 

i c. flour Juice and grated rind of 

1 t. salt one lemon 

2 c. boiling water 1 t. butter 

Mix the flour, sugar, and salt, and blend with the hot water. 
Cook directly over the fire 5 minutes, stirring constantly. Place 
over hot water and add the butter and beaten egg yolks. Cook 2 
minutes, remove from the fire, and add the strained lemon juice 
and grated rind. Have ready a Pie Crust, previously baked, and 
fill with the above mixture when it is cool. Cover with Meringue. 
Bake in a slow oven until delicately browned. 

MERINGUE 

Whites of 2 eggs £ tb. lemon juice, 

2 tb. sifted powdered sugar or £ t. vanilla 

Beat the whites until light, add the sugar gradually and continue 
beating. Add the flavoring. Spread the mixture roughly on a pie 
or pudding and bake in a slow oven until delicately browned. 
Meringue may be floated on hot water, browned in the oven and 
then placed on a pie or pudding. 

CUSTARD PIE 

2 eggs £ t. salt 

£ c. sugar If c. hot milk 

Few grains nutmeg 

Beat the eggs slightly, add the sugar, salt, and milk. Line a pan 
with Pie Crust and build up a rim. Brush the crust inside with a 
little egg white, reserved from eggs used in the filling. Bake the 
crust in a hot oven long enough to harden this coating, pour in the 
filling, and reduce the temperature of the oven to cook the custard 
and finish baking the crust. 


FLOUR MIXTURES 


83 


PUMPKIN PIE 

c. steamed and strained ^ t. cinnamon 

pumpkin £ t. ginger 

i c. brown sugar \ t. nutmeg 

1 t. salt 1 or 2 eggs 

1 c. hot milk 

Mix the pumpkin, sugar, salt, and spices. Add the eggs, beaten 
slightly, and then the milk. If two eggs are used, l c. more milk 
or cream may be added. Prepare crust as for Custard Pie and bake 
until the filling is firm. 

RHUBARB PIE 

2 c. rhubarb 2 tb. flour 

1 c. sugar £ t. salt 

1 egg 1 t. lemon juice 

Wash the rhubarb and cut it into one-half-inch pieces without 
peeling. Mix the sugar, flour, salt, slightly beaten egg, and lemon 
juice. Add to the rhubarb and bake between crusts. 

APPLE PIE 

4 or 5 sour apples Few grains cinnamon or nutmeg 

^ c. sugar or more 1 t. butter or more 

Line a pie pan with crust. Pare, core, and slice the apples and 
lay them on the crust. Sprinkle with sugar, and nutmeg or cinna¬ 
mon. Dot with butter. Moisten the edges of the lower crust and 
cover with the upper crust, pressing the edges together. The upper 
crust should be perforated to allow steam to escape. Bake 40 to 45 
minutes in a moderate oven. 

PATTY SHELLS 

Line small patty pans with Pie Crust, or invert the pans and 
cover the bottom and sides with crust. Prick a few holes in the 
bottom to prevent large air bubbles from forming and bake. When 
ready to serve, fill with hot creamed chicken, peas, or oysters. 


84 


HANDBOOK OF RECIPES 


Miscellaneous Desserts 

BAKED INDIAN PUDDING 
4 c. hot milk 1 t. salt 

i c. cornmeal 1 t. ginger 

| c. New Orleans molasses \ t. cinnamon 

Stir the hot milk into the cornmeal. Add molasses, salt, and 
spices, and cook in a double boiler for 20 minutes. Pour into an 
oiled pudding dish and bake in a slow oven 2 hours. 

BREAD PUDDING 

1 c. stale bread cut in cubes \ c. sugar 

2 c. hot milk 1 tb. butter or less 

1 egg, slightly beaten Few grains nutmeg, 

i t. salt or 1 t. flavoring 

i c. washed raisins, if desired 

Put the bread into an oiled baking dish. Mix the milk, egg, 
sugar, salt, and flavoring, and pour over the bread. Add the raisins 
if used, and dot the top with butter. Set the dish in a pan of hot 
water and bake the pudding in a slow oven until firm and delicately 
browned on top. Serve with any desired sauce, or with cream and 
sugar. 

CHOCOLATE BREAD PUDDING 
Follow the directions for Bread Pudding, adding ^ oz. of bitter 
chocolate or 2 tb. cocoa and flavor with vanilla omitting the raisins. 
If chocolate is used melt it and mix with part of the sugar and 
enough of the hot milk to thin the mixture. If cocoa is used mix 
it with the sugar. 

CREAMY RICE PUDDING 
4 c. milk £ t. salt 

i c. rice Few grains nutmeg, or 

1 c. sugar grated rind of \ lemon 

Wash the rice and mix it with the other ingredients in an oiled 

pudding dish. Cover and bake slowly. When the rice is puffed, 
remove the cover and stir in the brown crust as it forms. The 
pudding should bake about 2 hours. 

RICE PUDDING 

2 c. cooked rice ■£ c. seeded raisins 

| c. milk Grated rind of £ lemon 

i c. sugar 

Mix the ingredients and bake in an oiled pudding dish until 
thickened and brown. Serve with cream or Vanilla Sauce. 


MISCELLANEOUS DESSERTS 


85 


RICE AND APRICOT PUDDING 
1 c. rice 2 tb. butter 

1 t. salt $ lb. dried apricots 

34 c. boiling water £ c. sugar 

Wash the apricots and soak over night in sufficient cold water to 

cover them. Cook in the same water in a double boiler until soft 
and add the sugar. Let them stand some time in the sweetened 
juice. Cook the rice as directed under Steamed Rice. Put a layer 
in an oiled baking dish and add a layer of apricots. Repeat until 
the dish is full, having rice on top. Dot with butter. Reserve one 
cup of juice for sauce. Pour the remaining juice on the pudding 
until it may be seen through the top layer, using a little water if 
necessary. Bake about 15 minutes in a moderate oven. Serve 
with a sauce made from the apricot juice, following the directions 
for Fruit Sauce. 

SCALLOPED APPLES 

4 c. sliced apples i t. nutmeg, or 

3 tb. melted butter, or less £ t. cinnamon 

2 c. soft stale bread crumbs i c. sugar 

Grated rind and juice of 1 lemon 
Mix the crumbs, melted butter, spice, sugar, and rind and juice 
of lemon. Spread one-third of this mixture in the bottom of an 
oiled baking dish and alternate with layers of apple, having the 
crumb mixture on top. If the apples are not very juicy, add enough 
water to moisten. Bake covered about 35 minutes in a moderate 
oyen. Remove the cover and brown the crumbs. Serve with cream 
and sugar or sauce. 

RHUBARB PUDDING 
4 c. rhubarb 

4 or 5 slices bread, buttered 
1 c. sugar 

Wash the rhubarb and cut it into 1 inch lengths, but do not peel 
it. Cut the slices of bread into cubes, mix lightly with the rhubarb 
and sugar and bake in an oiled pudding pan about 20 minutes. The 
pan should be covered during the first 10 minutes. 

APPLE MERINGUE 

6 apples 3 egg whites 

1 pt. Soft Custard i c. powdered sugar 

Core, pare, and bake the apples, keeping a very small amount of 
water in the pan. Baste occasionally. When the apples are tender, 


86 


HANDBOOK OF RECIPES 


pour the Soft Custard over them. Cover with Meringue made from 
the egg whites and the powdered sugar, and brown in a pan of cool 
water in a slow oven; or float the Meringue in a pan of hot water, 
brown it and place it on the pudding. 

APPLE TAPIOCA 

f c. pearl tapioca, or i t. salt 

| c. granulated tapioca c. sugar 

2\ c. boiling water 6 sour apples 

If pearl tapioca is used, wash and soak it in cold water one hour 
or more. (Granulated tapioca need not be soaked.) Pour over it 
the boiling water, add the salt and cook in a double boiler until 
transparent. Pare and slice the apples, put them into a baking 
dish, sprinkle with the sugar and, if liked, add a little lemon juice 
or cinnamon. Add the cooked tapioca and bake in a moderate oven 
until the apples are very soft. Serve with sugar and cream. Apri¬ 
cots may be substituted for apples. 

FIG TAPIOCA 

^ c. granulated tapioca f c. light brown sugar 

or c. pearl tapioca | c. chopped figs 

2 c. hot water Few grains cinnamon 

i t. salt £ t. vanilla or lemon juice 

If pearl tapioca is used, soak it an hour or more in cold water. 
(Granulated tapioca need not be soaked.) Mix the tapioca, sugar, 
figs, spice, and water. Boil for 5 minutes, and then cook in a double 
boiler for one hour, or until the tapioca is transparent. Remove 
from the fire, and add the flavoring. One-half cup of nuts may be 
added if desired. Serve cold with plain or whipped cream, or Soft 
Custard. 

FRUIT TAPIOCA 

i c. granulated tapioca Sugar to taste 

or | c. pearl tapioca Fruit 

3 c. hot liquid (fruit juice and water) 

If pearl tapioca is used, soak an hour or more in cold water. 
(Granulated tapioca need not be soaked.) Mix the tapioca and 
liquid. Boil for 5 minutes, and then cook in a double boiler for 1 
hour, or until the tapioca is transparent. Remove from the fire, 
add cooked fruit, and sugar to taste; or cool and add fresh fruit. 
Serve plain or with cream. 


MISCELLANEOUS DESSERTS 


87 


TAPIOCA CREAM 

4 tb. granulated tapioca £ t. salt 

or ^ c. pearl tapioca c. sugar 

1 pt. milk 2 egg whites 

2 egg yolks $ t. vanilla 

If pearl tapioca is used, soak it for an hour in sufficient cold 
water to cover. (Granulated tapioca need not be soaked.) Add the 
milk, and cook in a double boiler until the tapioca is transparent. 
Mix the egg yolks, salt, and sugar. Stir in the hot mixture, return 
to the double boiler and cook 2 minutes or until it thickens slightly. 
Remove from the fire, add the flavoring and beaten whites. Cool 
and serve. 

PRUNE PUDDING 

£ lb. prunes | t. cinnamon 

2 c. cold water li c. boiling water 

1 c. sugar -i c. cornstarch 

1 tb. lemon juice 

Pick over and wash the prunes. Soak several hours in the cold 
water and cook covered in the same water until soft. Remove the 
stones and add the sugar, cinnamon, and boiling water. Mix the 
cornstarch with enough cold water to pour easily and add to the 
hot prune mixture, stirring constantly. Cook directly over the 
fire until thick, then place over hot water. Add the lemon juice 
and continue to cook for 20 minutes. The stiffly-beaten whites of 
1 or 2 eggs may be folded in, if desired. Mold and serve cold with 
cream. 

PRUNE WHIP 

i lb. prunes i tb. lemon juice 

\ c. sugar Whites of 5 eggs or less 

Pick over and wash the prunes and soak them in cold water. 
Cook in the same water until soft. Remove stones and chop the 
prunes. Add the sugar and cook 5 minutes, or until of the con¬ 
sistency of marmalade. Fold the prune mixture and lemon juice 
into the stiffly-beaten whites of eggs. Pile lightly on an oiled pud¬ 
ding pan. Set in a pan of hot water and bake 20 minutes in a slow 
oven. Serve cold with cream or Soft Custard. 

SOFT CUSTARD 

1 pt. hot milk i c. sugar 

Yolks of 3 eggs 1 t. salt 

£ t. vanilla 

Beat the yolks slightly and mix with the sugar and salt. Slowly 


88 


HANDBOOK OF RECIPES 


add the scalded milk, stirring constantly. Cook until it thickens 
over water just below the boiling point. Flavor and cool. If the 
custard should curdle from being overcooked, place it in a pan of 
cold water and beat it with a Dover beater. 


BAKED CUSTARD 


1 qt. hot milk i t. salt 

4 eggs or 3 It. vanilla, or 

\ c. sugar Few grains nutmeg 

Beat the eggs slightly, stir in the sugar and salt, then, slowly, 
the hot milk. When the sugar is dissolved add the flavoring. Pour 
the mixture into serving dishes. Set them in a pan of hot water 
and bake in a slow oven until firm. Do not allow the water in the 
pan to boil. 

FLOATING ISLAND 


Make Soft Custard and fold in stiffly-beaten whites of eggs, or 
pile Meringue on top. 

CORNSTARCH MOLD 

4 c. hot milk 6 tb. cornstarch 

^ c. sugar \ t. .salt 

1 t. flavoring 

Mix the dry ingredients. Stir in the hot milk gradually. Cook 
the mixture over the direct flame until it thickens, stirring all the 
while. Cook over hot water about half an hour. Remove from the 
fire, add the flavoring and turn the mixture into a mold that has 
been wet with cold water. Cool and serve with cream or Fruit 
Sauce. 


CHOCOLATE MOLD 

Follow the directions for Cornstarch Mold, using £ c._ sugar and 
reducing the cornstarch to 5 tb. Add \ c. cocoa to the dry ingre¬ 
dients. 

CORNSTARCH FRUIT MOLD 


4 c. hot fruit juice 
2 tb. sugar, or more 
6 tb. cornstarch 
i t. salt 


Fruit or nuts 
Lemon juice, if desired 
2 or 3 cloves, or small 
piece of cinnamon 


Mix the cornstarch, sugar, and salt. Stir in the hot liquid grad¬ 
ually. Cook the mixture over the direct flame until it thickens, 
stirring all the while. Add the spice and cook one-half hour over 
hot water. Remove from the fire and add the fruit, nuts, and 


GELATIN DESSERTS 


89 


flavoring, if used. Pour into molds that have been wet with cold 
water. Cool and serve plain, or with cream or Fruit Sauce. 

CORNSTARCH MERINGUE 

Follow the directions for Cornstarch Mold. Upon removing the 
mixture from the fire fold in the stiffly-beaten whites of 2 or 3 eggs 
with the flavoring. Mold and serve with Soft Custard or cream. 

CORNSTARCH CUSTARD 
4 c. hot milk 3 egg yolks 

i c. cornstarch 1 t. vanilla 

i t. salt 3 egg whites 

1 c. granulated sugar 4 tb. powdered sugar 

Mix the cornstarch, salt, and granulated sugar. Stir in the hot 

milk gradually. Cook the mixture over the direct flame until it 
thickens, stirring all the while, then cook over hot water about half 
an hour. Beat the yolks slightly and blend with the hot mixture. 
Cook and stir over hot water just until the yolks thicken. Remove 
from the fire, add the flavoring and pour into a baking dish. Cover 
with a Meringue made from the whites of eggs and powdered sugar. 
Brown slightly in a moderate oven. 

Gelatin Desserts 

Gelatin is obtained by boiling animal tissue. It is present in soup 
stock, as may be easily seen by the jelly-like mass which is formed 
when the broth is allowed to cool. It is carefully prepared for 
market and is sold in three forms, granulated, shredded, and in 
sheets. 

LEMON JELLY 

2 tb. granulated gelatin 2\ c. hot water 

\ c. cold water \ c. sugar 

i c. lemon juice 

Soak the gelatin in the cold water until soft. Make a syrup by 
boiling the hot water and sugar. Remove from the fire and add 
the soaked gelatin. When the mixture is partly cool, add the lemon 
juice, and pour into a mold which has been dipped in cold water. 
Chill until firm, unmold and serve with or without cream. 

FRUIT GELATIN 

Make as directed for Lemon Jelly, adding fresh or cooked fruits. 
Grapes, cherries, strawberries, raspberries, peaches, oranges, 


90 


HANDBOOK OF RECIPES 


bananas, and pineapples are used in any desired combination. The 
amount of lemon juice may be decreased and fruit juice may be 
substituted for part of the water. 

APRICOT JELLY 

£ lb. dried apricots Juice of 1 lemon 

2 c. cold water 1£ tb. granulated gelatin 

£ c. sugar soaked in £ c. cold water 

Pick over and wash the apricots. Soak in the cold water several 
hours and then cook in the same water until soft. Rub through a 
sieve, add the sugar and enough water to make 3 c. Boil a minute, 
remove from the fire, add the soaked gelatin, and, when partly cool, 
the lemon juice. Pour into a mold which has been dipped in cold 
water. Chill until firm, and serve with or without cream. 


PRUNE JELLY 


Follow the directions given for Apricot Jelly, substituting prunes 
for apricots. 


SNOW PUDDING 


It tb. granulated gelatin £ c. sugar 
£ c. cold water £ c. lemon juice 

1 c. boiling water Whites of 3 eggs, beaten stiff 

Soak the gelatin in cold water. Make a syrup by boiling the hot 
water and sugar. Remove from the fire and add to the soaked 
gelatin. Add the lemon juice when the mixture is partly cool. Stir 
occasionally until it begins to thicken. Then beat with a Dover 
egg-beater until frothy, and add the beaten whites. Place the 
bowl in a pan of ice water and continue beating the mixture until 
it is stiff enough to hold its shape. Pile lightly on a serving dish 
and serve with Soft Custard. 

CHARLOTTE RUSSE 


f tb. granulated gelatin 

2 tb. cold water 
£ c. hot milk 

3 tb. powdered sugar 


£ t. salt 
1 t. vanilla 
1£ c. heavy cream 
6 lady fingers 


Soak the gelatin in the cold water until soft and dissolve it in the 
hot milk. Whip the cream. Add the sugar, salt, and vanilla to the 
dissolved gelatin and set the bowl containing the mixture in ice 
water, stirring until it begins to thicken. While it is still soft fold 
in the whipped cream, adding about one-third at a time. Pour the 
mixture into a mold lined with lady fingers or bars of sponge cake. 
Chill thoroughly. 


FROZEN DESSERTS 


9 t 


ORANGE CHARLOTTE 
1| tb. granulated gelatin Juice of 1 lemon 

i c. cold water 1 c. orange juice and pulp 

s c. boiling water Whites of 3 eggs, or 

i c. sugar 1 c . heavy cream 

Soak the gelatin in the cold water until soft and dissolve it in the 
hot water. Whip the cream. To the soaked gelatin add the sugar, 
lemon juice, orange juice and pulp, and a little grated rind. Set 
the bowl containing the mixture in ice water, stirring until it begins 
to thicken. Beat until light, add the beaten whites or whipped 
cream and continue beating until the mixture is stiff enough to hold 
its shape. Put into a mold lined with lady fingers or sections of 
orange. Chill and serve with or without whipped cream. 

FRUIT CHARLOTTE 

Follow the recipe given for Orange Charlotte, using in place of 
the orange 1 c. stewed peach, pineapple or apricot, or 1 pt. fresh 
strawberries or raspberries rubbed through a sieve. 


Frozen Desserts 

DIRECTIONS FOR FREEZING 

4 parts finely crushed ice 
1 part rock salt 

Put the mixture to be frozen into the can, put in the paddle, place 
the cover, and adjust the can in the freezer. Pound the ice in a 
strong cloth or bag, and put it in the freezer, alternating with 
layers of salt, or ice and salt may be mixed before packing. The 
salt and ice should come a little higher than the mixture in the can. 
Turn the crank slowly and steadily until the mixture is partly 
frozen, then turn faster. Remove the dasher when the mixture is 
frozen. Place a cork in the cover and cover the can carefully. See 
that there is plenty of ice around the can and allow the frozen mix¬ 
ture to stand an hour to ripen before serving. 

LEMON ICE 

£ c. lemon juice 4 c. water 

II c. sugar Grated rind of 1 lemon 

Make a syrup of the sugar and water, boiling 5 minutes. Cool 
add juice and rind. Strain and freeze according to the direc¬ 
tions. 


92 


HANDBOOK OF RECIPES 


LEMON SHERBET 

Add the stiffly-beaten white of one egg to Lemon Ice mixture 
when it is frozen to the consistency of mush, and continue freezing. 

MILK SHERBET 
1 qt. milk 
li c. sugar 
\ c. lemon juice 

Mix the sugar and the strained lemon juice. Add the milk 
slowly, stirring all the while. Freeze according to directions. 
Orange juice may be substituted for part of the lemon juice. 

VANILLA ICE CREAM 
2 c. hot milk i t. salt 

2 tb. flour 1 egg 

1 c. sugar 4 c. thin cream 

2 t. vanilla 

Mix the dry ingredients and add the hot milk. Cook until thick¬ 
ened, stirring constantly. Beat the egg slightly and add the hot 
mixture to it. Cook and stir over hot water just until the egg 
thickens. Cool, add cream and flavoring. Freeze according to 
the directions. 

CHOCOLATE ICE CREAM 

Follow the directions for Vanilla Ice Cream. Add 2 oz. of shaved 
chocolate to the hot thickened milk, stir and cook until smooth. 
Omit half of the vanilla. 

JUNKET ICE CREAM 

Make Junket or Chocolate Junket, using twice as much sugar 
and flavoring as the recipe calls for. When firm, freeze according 
to directions. One-fourth part cream may be added before freezing, 
but is not necessary. 

FRUIT ICE CREAM 

For a fruit cream, crushed berries, peaches, apricots, pineapple, 
or other fruit may be added to Vanilla or Junket Ice Cream (omit¬ 
ting the vanilla) after the mixture is partly frozen. If fruit is 
added at first, the cream may curdle. 

FRUIT MOUSSE 

1 tb. granulated gelatin £ c. fruit juice 

1 tb. cold water \ to 1 c. fruit pulp 

tb. hot water if desired 

i c. sugar \ tb. lemon juice 

1 c. heavy cream 

Soak the gelatin in cold water and dissolve it in hot water. Dis- 


CANDY 


93 


solve the sugar in the fruit juice without heating. Add the pulp, if 

w!- gelatln ’ and stir occasionally until it begins to thicken. 
, hip the cream and fold into the mixture. Put into a mold which 
has been dipped in cold water, spread an oiled paper over the top 
large enough to extend over the edges. Cover closely and pack in 
equal parts of ice and salt. Let stand 3 to 6 hours. To remove 
from mold, dip into hot water for an instant and turn out on a 
serving dish. This quantity serves six people. 


NOTES ON MAKING CANDY 
When sugar and a liquid are boiled together, a syrup is formed 
which is a foundation for candy. By varying the proportions and 
the length of time for boiling, and by the addition of other materials 
such as eggs, butter, chocolate, nuts and flavorings, various candies 
are made. 

TESTS FOR SYRUP 

As syrup boils, it gradually becomes thicker and hotter. For 
each kind of candy the syrup should boil to a certain stage. This 
may be determined by testing in various ways, the most accurate 
of which is by the use of a candy thermometer. The simplest 
method for home use, however, is to drop a little of the syrup into a 
cup of cold water, and to find out its consistency by working between 
the fingers or striking against the side of a cup. Before the syrup 
can be tested in cold water it reaches a point called the thread stage. 
This is the first instant that it forms a thread when dropped from 
the tip of a spoon. 


Following is a table of temperatures with their corresponding 


tests: 

110° C. 

230° F. 

Thread 

113° C. 

236° F. 

Soft ball 

123° C. 

254° F. 

Hard ball 

145° C. 

293° F. 

Crack 

154° C. 

310° F. 

Caramel 


MOLASSES 

TAFFY 

1 c.molasses 


1 tb. vinegar 

1 c. sugar 


i tb. butter 


Mix the ingredients and cook to the crack stage. Pour into oiled 
pans. When cool, pull until it is light in color. Cut or break into 
pieces. 


94 


HANDBOOK OF RECIPES 


FONDANT 
2 c. sugar 
f c. hot water 
£ t. cream of tartar 

Put the sugar, water, and cream of tartar into a saucepan. Heat 
gradually and stir constantly until dissolved, but .do not stir after 
boiling begins. When completely dissolved, wash off the sugar 
adhering to the sides of the pan with a damp cloth. Cook, covered, 
for five minutes. Remove the cover and boil until a soft ball is 
formed when dropped into cold water. Pour out on a platter and, 
when almost cold, beat until creamy, and knead. It may be kept 
for some time if packed in a dish and covered with oiled paper. 
Fondant is the foundation for cream candies and may be colored 
and flavored as desired. 

MINT WAFERS 

Melt soft Fondant over hot water. Flavor with peppermint, 
wintergreen, lemon or pistachio, and color as desired. Drop from 
the tip of a spoon on oiled paper. 

STUFFED DATES 

Select firm, unbroken dates. Wash them and remove the seeds. 
Fill the cavity with Fondant or nut meats. 

CHOCOLATE CREAMS 

Fondant Bitter or confectioners’ chocolate 

Mold the fondant into small balls or other desired shapes and 
place them some distance apart on oiled paper to become firm while 
preparing the chocolate. 

Melt the chocolate in a small deep bowl over warm, not hot, water, 
beating the chocolate with a fork while it is melting in order to mix 
it thoroughly. Great care should be taken to avoid over-heating 
it or the chocolate will lose its gloss and form a specked or grayish 
coating. 

To coat the fondant, drop a piece in the melted chocolate, lift it 
out on the tines of a fork, place on oiled paper and cool quickly. 
Beat the chocolate after dipping each piece of fondant. 

NUT BRITTLE 
1 c. nut meats 
1 c. sugar 
Few grains salt 

Spread the nuts on a shallow oiled pan. Melt the sugar in a 



CANDY 


95 



CHOCOLATE FUDGE 


2 c. sugar 
§ c. milk 


2 tb. butter 
2 squares chocolate 


1 t. vanilla 


Mix the sugar, milk and chocolate. Heat slowly and boil until a 

b V 1S f ° rmed When a little syru P is dro PPed into cold water. 
Add the butter, remove from the fire and let stand until cold Beat 
until creamy and turn out on oiled plates. Mark into squares 


VANILLA CARAMELS 


2 c. sugar 
i c. corn syrup 
i c. milk 


i c. butter 
1 t. vanilla 
i c. nuts, if desired 


Cook the sugar, milk and corn syrup to the soft ball stage, add 
the butter and continue cooking to the hard ball stage. Remove 
from the fire, add vanilla and nuts and pour into oiled pans. When 
cool, cut into squares and wrap each caramel in oiled paper. 


CHOCOLATE CARAMELS 


Use recipe for Vanilla Caramels. Add 2 squares of chocolate to 
the sugar, milk, and corn syrup and heat the mixture slowly to melt 
the chocolate before boiling begins. 


SALTED NUTS 


Use almonds or unroasted peanuts. To blanch them, cover with 
boiling water and boil one minute. Drain and cover with cold water 
and drain again. Remove the skins and dry the nuts on a clean 
cloth. Fry a few at a time in oil or fat, using a small deep pan. 
Turn the nuts constantly in order to brown them evenly. Drain, 
spread on unglazed paper, and sprinkle with fine salt. Instead of 
frying them, the nuts may be dipped in olive oil or melted butter, 
spread in a shallow pan, and browned in the oven. They will need 
occasional stirring to brown them evenly. 


96 


HANDBOOK OF RECIPES 


Preservation of Food 

Foods are spoiled by the action of bacteria, yeasts, and molds, 
unless preserved in some way. Any method which keeps these 
organisms inactive, or destroys those present and excludes others, 
may be used if it does not injure the food. The common ways of 
preserving are by drying, refrigeration, canning, and by the use 
of such preservatives as salt, sugar, vinegar, and spices. It is not 
safe to use the chemical preservatives sometimes sold as canning 
powders, as they are injurious to health. 

Drying is one of the oldest and simplest methods of preserva¬ 
tion. It prevents the action of bacteria, yeasts, and molds by 
depriving them of the moisture necessary to their growth, but it 
does not destroy all of those present. Dried foods may be kept 
for long periods. 

Refrigeration is a successful method for the temporary storage 
of perishable foods. It reduces the activity of organisms but does 
not destroy them. 

Canning has come to be a very common and practical way of pre¬ 
serving fruits, vegetables, and meats. The organisms present are 
destroyed by heat and others are excluded by sealing. There are 
different methods of canning. Those advised for use in the home 
require very simple equipment and the directions are easily followed. 

Such simple preservatives as salt, sugar, spice, and vinegar have 
long been used, and are satisfactory in certain cases, but as they 
change the flavor and character of the foods preserved in them 
they cannot always be used. 

DRYING 

Drying is a simple method of preserving fruits and vegetables, 
and when dried they are convenient to handle, to store, and to use. 

Where fruits are grown in hot dry climates sun drying is prac¬ 
ticed on a large scale, but in most places indoor drying by artificial 
heat is more successful. 

Small quantities of food may be dried on wire trays in an oven, 
if the door is left ajar. For relatively larger amounts an oven-like 
structure can be devised to be hung over the kitchen stove or placed 
upon it. Such a drier should have one or more movable wire 
shelves or trays which allow free circulation of air through all parts, 
and it should have an opening or ventilator at the top. If to be 
placed on the stove a drier should not be made of inflammable 


PRESERVATION OF FOOD 


97 


material. Provision should be made to protect the food while dry¬ 
ing from dust and from flies and other insects. 

The drying of fruits and vegetables may be facilitated by placing 
them, with or without applying heat, where there is a constant cur¬ 
rent of air. An electric fan is very good for this purpose. 

DIRECTIONS FOR DRYING FRUITS AND VEGETABLES 

1. Select sound ripe fruits and vegetables and dry them as quickly 

as possible after they are gathered. The young and tender 
vegetables make the best grades but older ones may be dried 
for use in many ways. They should all be in condition suit¬ 
able for table use. 

2. Pick over, wash, and grade the product to be dried. Remove 

tough stems, strings, inedible pods, husks, etc. Blanch and 
cold dip each product as directed in the recipe for canning it. 
Remove the skins and cores of hard fruits, and the skins and 
pits of other fruits if desired. Larger fruits and vegetables 
may be cut in halves, quarters, slices, or shreds to facilitate 
the drying. The knife used should be clean and bright to 
avoid discoloration of the product. Remove the surface 
moisture by spreading the fruit or vegetables on a clean dry 
cloth before placing them in the drier. 

3. Cover the trays of the drier with loosely-woven clean cloth, and 

spread the prepared food on them in a thin layer. Apply 
enough heat to dry the product as quickly as possible with¬ 
out overheating or scorching it. It is necessary to shift the 
trays occasionally, and to stir or turn the contents to dry 
them uniformly and to prevent the growth of mold. Sev¬ 
eral hours are required to complete the drying of most 
products. The process should be continued until no water 
can be pressed out of cut sections, but not until they are 
brittle. Dried fruits should be leathery, soft, and pliable 
to the touch. Cool the product quickly after removing it 
from the drier. If it seems too dry, expose the material to 
the air for a few hours to allow it to regain some moisture. 

4. It is safer to wait several days before packing a dried product, 

to be sure that it is not too moist, and that the moisture is 
evenly distributed. During this period the food should be 
emptied two or three times into another receptacle to mix 
it and to prevent molding. Examine the product carefully 
to see that it is in good condition. 


98 


HANDBOOK OF RECIPES 


5. The development of insects may be prevented by heating the 

dried product in a very slow oven for a short time. Seeds 
that have been heated cannot be used for planting. 

6. Dried foods must be stored in such a way as to protect them 

from moisture, dust, and insects. A simple method of 
storing for home use is to hang the food in cloth bags in a 
dry place. For shipping it is necessary to use moisture- 
proof containers. These may be of tin or paraffin-coated 
paper. 

CANNING 
METHODS OF CANNING 

The Open Kettle or Hot Pack Method has been used commonly to 
can fruits, but not all vegetables can be preserved in this way 
because it does not destroy all organisms present. It is not so suc¬ 
cessful and does not retain the color, flavor, and shape of the 
product as well as the Cold Pack Method. 

The One Period Cold Pack Method is advised for general use 
because it is simple, and because color, flavor, and shape of food 
materials are best retained by its use. It is successful for vege¬ 
tables and meats, as well as for fruits. This is the only method 
explained in detail in the following pages. 

The Intermittent Sterilization Method consists in proceeding as 
for the One Period Cold Pack Method, but divides the sterilization 
into three periods twenty-four hours apart. This is successful but 
is not generally recommended as it is expensive in time, labor, and 
fuel. 

The Cold Water Method can be used only for rhubarb and a few 
sour berries. These may be washed, blanched, packed in cold 
water, and sealed without sterilization. As it cannot be put into 
general use this method is not recommended. The Cold Water 
Method should not be confused with the Cold Pack Method. 

GENERAL DIRECTIONS FOR CANNING 

BY THE 

ONE PERIOD COLD PACK METHOD 

All of the following recipes for canning refer to this method. 

1. Select sound, fresh fruit or vegetables. They should be pre¬ 
pared and canned as quickly as possible after they are 
gathered. 


PRESERVATION OF FOOD 


99 


2. Clean and examine the jars to be used. Fit them with clean 

new rings which have been tested for elasticity. See that 
the lids are in good condition, and that they fit perfectly. 
Leave the jars upside down in hot water while preparing 
the product. It is not necessary to sterilize them before 
filling, but they should be hot to prevent breaking when 
placed in the hot water bath. 

3. Wash and pick over the fruit or vegetables, grading them as to 

size, ripeness, and quality. Remove the tough stems, strings, 
husks, inedible pods, etc. 

4. Most products, except soft fruits, should be blanched in steam 

or boiling water. For the time and method of blanching, see 
the directions for canning each product. Blanch only enough 
for one or two jars at a time. Blanching is done to shrink 
the product for packing, to remove undesirable flavors, and 
to loosen skins. It is convenient to place the fruit or vege¬ 
tables in a large square of cheese cloth or in a wire basket 
for blanching and cold dipping. 

5. After blanching dip the fruit or vegetables quickly into cold 

water and drain them immediately. This is done to make 
them easier to handle, to make the skins separate easily from 
the pulp, and to set the color. 

6. Remove the skins, cores, and pits, and cut the fruits or vege¬ 

tables as desired. 

, 7. Pack the cold product quickly in the hot jars, on which the 
rubbers have been placed. 

8. For each quart jar of vegetables add 11. salt, if desired, and fill 

the jar with hot water. Fill jars of fruit with hot water or 
hot syrup. A syrup made by boiling three parts of sugar 
with two parts of water for four minutes is of average con¬ 
sistency. The proportions may be varied to suit the taste. 

9. Partly seal the jars, in such a way that the rubbers and lids 

will stay in place and yet allow for expansion of the contents 
of the jars. 

10. Place the jars immediately in a hot water bath to sterilize. For 
this process it is necessary to have a deep can or boiler with 
a tight-fitting cover, and with a rack in the bottom on which 
the jars may rest, allowing free circulation of water around 
and under them. The water should be hot when the jars 


100 


HANDBOOK OF RECIPES 


are placed in it, and should be deep enough to come two 
inches above the tops. Cover the boiler closely. Bring 
the water to the boiling point quickly and sterilize each prod¬ 
uct according to the time specified for it, counting from the 
time the water begins to boil. Over-cooking makes the 
product too soft and spoils the flavor and color. 

11. Remove the jars from the cooker and seal them immediately 

without lifting the lids for any purpose. Set them on a dry 
towel, allowing a space around each jar. There is danger 
of breakage if the jars come in contact with anything cold or 
if they are exposed to a draft, but they should not be kept 
hot. As there is some evaporation during the cooking, and 
shrinkage due to cooling, the jars are often not quite full. 
The contents will keep, however, if perfectly sterilized, and 
sealed without allowing organisms to enter. 

12. Immediately after sealing test each seal by inverting the jar. 

If the seal is not perfect open the jar and, if desired, fill it 
with boiling water. Adjust a perfect rubber and cover. 
Boil again for five minutes. If an imperfect seal is discov¬ 
ered after cooling, correct the fault and place the jar in 
warm but not boiling water and sterilize as at first. Never 
screw down the lid of a jar after it has once been tightened, 
as this may break the seal. 

13. When cool, wipe the jars with a cloth wrung out of hot water 

and label them. It is desirable to indicate the contents, 
grade, cost, and date on the labels. 

14. Store the jars in a clean dry place where they will not be over¬ 

heated and where there is no danger of freezing. Dampness 
causes the rubbers to decompose and permits mold to de¬ 
velop. 

CANNED SOFT FRUIT 

Strawberries, raspberries, dewberries, blackberries, blueberries, 
peaches, and sweet cherries are included in this group. Follow the 
General Directions for Canning. Blanch the peaches just long 
enough to loosen the skins and dip them quickly into cold water. 
Peel them and cut in halves or slices, removing the stones. If a 
can full of fruit with very little juice is desired, heat the fruit with 
syrup or sugar over hot water before packing. Let it stand until 
cool, or for several hours. Drain off and heat the syrup. Pack 
the fruit in the jars and add the hot syrup. Sterilize in the hot 
water bath 12 minutes. 



PRESERVATION OF FOOD 101 

CANNED SOUR BERRY FRUITS 

This group includes currants, gooseberries, cranberries, sour 
cherries and plums. Follow the General Directions for Canning. 
Prick plums with a fork or steel knitting needle before blanching 
them. Blanch in hot water one minute. Sterilize 15 minutes in 
the hot water bath. 


CANNED RHUBARB 

Rhubarb may be canned by the Cold Water Method which may 
be of advantage when time is limited, but the flavor is generally 
not so good as when the Cold Pack Method is used. The General 
Directions for Canning may be followed. Cut the rhubarb in pieces 
before blanching, but do not peel it. Blanch one-half minute in hot 
water. It may be canned in water or syrup. If a can full of rhu¬ 
barb with very little juice is desired mix the rhubarb with one- 
fourth as much sugar, heat it over hot water, and let it stand long 
enough to draw out the juice before packing. Do not use addi¬ 
tional syrup unless needed to fill the jars. Sterilize for 15 minutes 
in the hot water bath. 

CANNED HARD FRUITS 

Apples, pears, and quinces are included in this group. Follow 
the General Directions for Canning. Blanch the fruit one and one- 
half minutes in hot water. Cut it in halves, quarters, or slices. 
Discoloration of apples may be prevented by dropping them into 
dilute salt water as they are cut. They should then be rinsed 
before packing. Sterilize for 20 minutes in the hot water bath. 

CANNED PINEAPPLE 

Follow the General Directions for Canning. Cut the pineapple 
crosswise in slices. Pare and core them, and remove the eyes. Do 
not blanch or cold dip the pineapples. The slices may be packed 
whole, or cut as desired. Sterilize for 35 minutes in the hot water 
bath. 

CANNED FRUIT JUICE 

It is often desirable to can fruit juice for beverages, fruit sauces, 
or for making jelly. Left-over fruit syrups may also be kept in this 
way. Juice may be extracted in a fruit press or according to the 
Directions for Making Jelly. Sugar may be added to the juice, if 
desired. Pour the juice into clean hot bottles or jars. If bottles 
are used the juice should be within two inches of the top. Insert a 
piece of sterilized cotton in the neck of each bottle and place it on 


102 


HANDBOOK OF RECIPES 


a rack in a hot water bath. The water should not be above the 
level of the fruit juice. Sterilize for 15 minutes. Without remov¬ 
ing the cotton fit each bottle with a cork which has been dipped in 
hot paraffin. Melted paraffin may be used in place of a cork if the 
cotton is pushed one-fourth inch below the mouth of the bottle. If 
jars are used they should be prepared, filled, and sealed according 
to the General Directions for Canning. 

CANNED TOMATOES 

Follow the General Directions for Canning. Scald the tomatoes 
just long enough to loosen the skins and dip quickly into cold water. 
Cut out the core before removing the skins. Pack the tomatoes 
whole, pressing them down well into the jars until all parts are 
filled. As tomatoes contain a large amount of water none should 
be added. Sterilize for 30 minutes in the hot water bath. 

CANNED STRAINED TOMATOES 

Wash the tomatoes and cut them in quarters, without peeling 
them. Cook until soft with a little onion, if desired. Strain and 
can according to the General Directions for Canning. Sterilize in 
the hot water bath for 20 minutes. 

CANNED VEGETABLE GREENS 

Asparagus, spinach, cauliflower, Brussels sprouts, young beet 
tops, Swiss chard, kale, French endive, and dandelion are included 
in this group. Follow the General Directions for Canning. Re¬ 
move the roots, tough stems and stalks before washing the vege¬ 
tables. Strip off the leaves from the mid-ribs of Swiss chard and 
can them separately. Blanch in steam 15 minutes. As these vege¬ 
tables are likely to shrink during the sterilization the jars should 
be well filled but they should not be too tightly packed. Sterilize 
cauliflower 45 minutes, and the other products two hours in the hot 
water bath. 

CANNED CORN 

Young corn is best for canning. It should be canned as quickly 
as possible after it is picked. Follow the General Directions for 
Canning. After removing the husks, blanch the corn on the cob 
five minutes. If whole kernels are desired cut the corn close to 
the cob. Scrape out the remaining pulp, which may be canned for 
soup. If corn free from hulls is desired, cut off only the tips of the 
kernels, or score them and then scrape out the pulp, leaving the 
hulls on the cob. As corn swells during sterilization it should be 


PRESERVATION OF FOOD 


103 


packed loosely in the jars, leaving a half inch space above the top. 
Sterilize three hours in the hot water bath. 

CANNED BEANS OR PEAS 

Young beans and peas are best for canning. They should be 
canned as quickly as possible after being picked. Blanch five min¬ 
utes in hot water. Pack closely, leaving a half inch space at the 
top. Sterilize two hours in the hot water bath. 

CANNED BEETS OR CARROTS 

Select young tender beets and carrots for canning. Follow the 
General Directions for Canning. To retain the color of the beets 
leave on all of the roots and three or four inches of the stem, while 
blanching. Blanch in hot water until the skins are loose. Small 
beets and carrots should be canned whole, and others may be cut. 
Pack closely, leaving a half inch space at the top. Hot vinegar and 
spices may be added to the beets if desired. Sterilize two hours in 
the hot water bath. 

PRESERVING WITH SALT 

The preservation of vegetables by the use of salt is very easily 
accomplished in less time than is required for canning or drying 
them. There is some loss of nutritive material by this method, 
and the flavor of the vegetables is changed, but they are palatable 
to most people. 

If fermentation is desired, as in making Fermented Salt Cabbage 
(sauerkraut), the vegetables are packed with a relatively small 
amount of dry salt, or in a weak brine. If fermentation is to be 
prevented a larger proportion of salt is used. 

Salted vegetables may be cooked in the same way as fresh vege¬ 
tables, after soaking them for several hours in clear water. 

GENERAL DIRECTIONS FOR PRESERVING VEGETABLES 
WITH SALT 

1. Select sound vegetables and pack them as quickly as possible 

after they are gathered. 

2. Pick over, wash, and drain the product. Remove tough stems, 

strings, inedible pods, husks, etc. 

3. Weigh the product and measure the necessary amount of salt, 

or make the required amount of brine as directed for pack¬ 
ing each vegetable. 




104 


HANDBOOK OF RECIPES 


4. Pack the vegetables closely in clean wooden kegs or wide¬ 

mouthed stone crocks. If dry salt is used cover the bottom 
of the container with an inch layer of the vegetable and 
sprinkle it with salt. Repeat until the container is three- 
fourths full, pressing down each layer as it is packed. It 
is necessary to distribute the salt evenly, and to have it on 
the top layer. If brine is used pack the container three- 
fourths full of vegetables, and pour the brine over them. 

5. Spread a piece of clean cheese cloth on the vegetables, tucking 

it down at the sides. Place a heavy plate or a round piece 
of board on the cloth and weight it down with clean bricks 
or stone. These should be heavy enough to press out the 
juices from the vegetables and form a brine with the salt. 
The vegetables must be completely covered with brine. 

6. If fermentation is desired, allow the container to stand in a mod¬ 

erately warm room. It takes from eight days to four weeks 
to complete the fermentation, depending upon the tempera¬ 
ture. As a scum forms remove it. Vegetables packed in a 
relatively large amount of salt and in which fermentation 
is not desired, should be put in a cool place as soon as they 
are packed. A slight amount of fermentation will take 
place at first. 

7. The fermentation is complete if no bubbles rise when the con¬ 

tainer is tapped lightly on the side. There is a tendency for 
a scum to form on the brine, especially in warm weather. 
If it starts to form it should be removed, and it can be pre¬ 
vented after fermentation by sealing. This is done by pour¬ 
ing on hot paraffin. Put the container in a cool place where 
there is no danger of freezing, and where it will not have to 
be moved, and see that the brine comes just up to the board 
or plate before pouring on the paraffin. It is necessary to 
be sure that fermentation has ceased before sealing, as 
bubbles of gas forming later would break the seal. 

8. As mentioned above, the containers should be stored in a cool 

place where there is no danger of freezing. It is necessary 
to protect the contents from mice and insects. If the brine 
should evaporate, exposing the vegetables and allowing them 
to decompose, or if a mold should form it will not neces¬ 
sarily spoil the entire contents, but the top layer must be 
removed and enough fresh brine must be added to cover 
the vegetables. The contents should then be re-sealed. 


PRESERVATION OF FOOD 105 

FERMENTED SALT CABBAGE (Sauerkraut) 

Summer cabbage has not been used commonly for making Fer¬ 
mented Salt Cabbage, but if properly prepared and stored, cabbage 
grown at any time of the year may be used. Follow the General 
Directions for Preserving Vegetables with Salt. Select sound, firm 
heads of cabbage. Remove the outer green leaves, bruised spots, 
and core. Shred the cabbage with a slaw cutter or knife. Pack 
it with dry salt, using % lb. for each 10 lbs. of cabbage, and press it 
down well. The fermentation progresses rapidly in warm weather, 
and unless the cabbage is frequently examined and cared for a scum 
is likely to form on the brine and spoil the product. Sealing with 
paraffin is very important in warm weather, but not so necessary 
in the fall if the product is stored in a cool place. 

SALTED STRING BEANS 

Follow the General Directions for Preserving with Salt. Cut the 
beans in 2-inch lengths. If fermentation is desired pack the beans 
with i c. salt to each 4 lbs. beans, or a brine made with f c. salt and 
1 c. vinegar to 1 gallon of water. If fermentation is to be prevented 
use 2 c. salt to 4 lbs. of beans. If after 24 hours the brine does not 
cover the material, add brine made by dissolving 1 part of salt in 4 
parts of water. 

SALTED PEAS 

Shell the peas and pack them as directed for Salted String Beans. 
Peas should be packed in small enough containers so that the quan¬ 
tity opened will not spoil before it can be used. 

SALTED VEGETABLE GREENS 
This group includes cabbage, Swiss chard, spinach, dandelion, 
kale, beet tops, turnip tops, etc. Follow the General Directions for 
Preserving with Salt. Use 2 c. of salt for each 4 lbs. of the greens. 
If. after 24 hours, the brine does not cover the material, add a brine 
made by dissolving 1 part of salt in 4 parts of water. 

SALTED CUCUMBERS OR DILL PICKLES 
Follow the General Directions for Preserving with Salt. A layer 
of dill and some mixed spices may be placed in the bottom of the 
container before packng the cucumbers, if desired. Use a brine 
made with | c. salt and 1 c. vinegar to 1 gal. water. 

SALTED GREEN TOMATOES 
Follow the General Directions for Preserving with Salt. Pack 


106 


HANDBOOK OF RECIPES 


the tomatoes whole, adding dill and spice if desired. Use a brines 
made with | c. salt and 1 c. vinegar to 1 gal. water. 

SALTED CORN 

Follow the General Directions for Preserving with Salt. After 
husking the corn, cook it 10 minutes in boiling water and dip it in 
cold water. Cut the kernels from the cob, using a sharp knife. 
Pack, using 1 c. salt to 2 lbs. corn. If, after 24 hours, the brine 
does not cover the material, add brine made by dissolving 1 part of 
salt in 4 parts of water. 

JELLY AND PRESERVES 
NOTES ON MAKING JELLY 

1. Fruits contain a peculiar substance called pectin, which in com¬ 

bination with sugar and an acid makes fruit juice jellify. 

2. Fruits that contain pectin and an acid, such as green grapes, 

currants, plums, sour apples and blackberries, are easily 
jellified. 

3. Fruits that contain pectin but insufficient acid, such as sweet 

apples, quinces, peaches, and pears, require the addition of 
an acid which may be supplied by lemon juice or sour apples. 

4. To test fruit juice for pectin, mix a spoonful of grain alcohol 

with an equal amount of the juice. If it is rich in pectin a 
jelly-like mass will form. If the juice does not respond well 
to the test boil it down and test again. 

5. Fruits for jelly making should be barely ripe or under-ripe. 

6. Juice for jelly should be cooked out of the fruit, not simply 

pressed out. 

7. Jelly should be clear, firm, tender and of good color and flavor. 

8. Failures in jelly making may be caused by: 

(1) Too much sugar. 

(2) Too long or insufficient boiling. 

(3) Insufficient acid or pectin. 

(4) The use of over-ripe fruit. 

DIRECTIONS FOR MAKING JELLY 

1. Wash the fruit and remove the stems and imperfections. 

2. Cut large fruit into pieces without removing the skins or seeds. 

3. Place the fruit in a preserving kettle. Add water, using only 

a little for very juicy fruits, and enough to cover hard fruits. 

4. Cook the fruit at least 45 minutes, crushing it as it cooks. 


PRESERVATION OF FOOD 


107 


5. Pour the cooked fruit and juice into a scalded jelly bag. Allow 

the juice to drip through without pressing the bag. The juice 
which remains in the pulp may be left in it to make an 
acceptable Fruit Butter; or it may be pressed out and used 
to make cloudy jelly; or more clear juice may be extracted 
by adding water to the pulp, cooking and draining again. 
This process may be repeated several times, extracting clear 
juice which should be reduced by boiling. 

6. If there is any doubt as to the quality of the juice for jelly 

making, use the test for pectin given in the Notes on Making 
Jelly. 

7. Measure the juice, then measure the sugar. The amount of 

sugar which should be used depends upon the amount of 
pectin in the juice. The average juice will take about three- 
fourths as much sugar as juice. If weak in pectin measure 
only one-half as much sugar as juice. Place the sugar where 
it will be heated through but not scorched. 

8. Boil the juice about 20 minutes (longer if weak in pectin), 

removing the scum as it forms. 

9. Add the heated sugar and stir until it is dissolved. Boil until 

the syrup “sheets off” when a little is dropped from a spoon; 
or until it thickens a little and a skin forms when a few drops 
are cooled on a plate. When the latter test is used there is 
danger that the jelly may be over-cooked while making the 
test. 

10. Pour the jelly immediately into hot sterilized glasses. 

11. When a skin has formed over the jelly cover it with a layer of 

hot paraffin. 

12. Cover the glasses to keep out the dust. 

13. Label the jelly and store it. 

PRESERVED FRUITS 

Fruits may be preserved in enough sugar to keep without sealing 
but canning is now so easily accomplished that this process is not 
extensively used. From three-fourths to the full weight of the 
fruit in sugar is required. Hard fruits should be cooked until 
nearly tender in water which may be used for the syrup. Make a 
heavy syrup, using one-fourth as much water as sugar. Add the 
fruit and cook till tender. 

FRUIT BUTTER 

Peaches, pears, apples, plums and grapes are used for making 
fruit butter. For peach, pear or apple butter, wash, pare and slice 


108 


HANDBOOK OF RECIPES 


the fruit. Cook it in a little water until tender. For grape or 
plum butter wash the fruit, cook in a little water and when soft 
press through a colander. To the pulp add about half as much 
sugar and a little spice if desired. Cook until it thickens, taking 
care not to let it scorch, and seal in sterilized jars. Pulp left after 
extracting part or all of the juice for jelly may be used for fruit 
butter but usually requires the addition of other fruit and spice to 
improve the flavor. 

ORANGE MARMALADE 

3 oranges Sugar 

1 lemon Water 

Boil the fruit whole for 10 minutes and soak in cold water over 
night. Drain and cut the fruit in very thin slices, removing the 
seeds. Add twice as much water as fruit and let it stand over 
night. Boil 30 minutes and let it stand until the next morning. 
Add to the mixture an equal measure of sugar and boil until it 
responds to the jelly test. Boiling the fruit whole and soaking over 
night reduces the bitter flavor. If a bitter marmalade is desired 
omit that process. This amount makes about eight glasses and 
takes about 4£ lbs. of sugar. 

GRAPEFRUIT MARMALADE 

1 grapefruit Sugar 

1 orange 1 lemon 

Water 

Wash the fruit and cut it into very thin slices. Add three times 
as much water as fruit and let stand over night. Boil 30 minutes 
and let stand over night again. Add to the mixture an equal 
measure of sugar and cook until it responds to the jelly test. This 
will take from 1£ to 2 hours and care must be taken not to let it 
scorch. Pour into jars or jelly glasses. 

RHUBARB CONSERVE 

2 oranges \ lb. shelled nuts 

3 lb. sugar Juice of 3 lemons 

4 c. rhubarb cut into inch pieces 

Wash the rhubarb before cutting it, but do not peel it. Wash the 
oranges and cut off thin strips of the yellow part of the skin. Mix 
the rhubarb, orange juice and pulp, strips of skin, and lemon juice 
with the sugar. Cook slowly, stirring constantly until ready to 
jellify. Add the nuts, and seal in sterilized glasses. 


PRESERVATION OF FOOD 109 

GRAPE CONSERVE 
2 qt. stemmed grapes 3 oranges 

li lb - raisins £ lb. nuts 

The grapes for conserve should not be over-ripe. Wash the 
grapes and separate the pulp from the skins. Cook the pulp until 
soft and press through a sieve. Remove pulp and juice from the 
oranges, and add to the grape skins, pulp, and raisins. Measure and 
add an equal amount of sugar. Simmer until ready to jellify; add 
nuts if desired, broken in pieces; and pour into sterilized glasses. 
Cover with melted paraffin. 


PICKLES 

CHILI SAUCE 


3 pt. ripe tomatoes, cut 
in pieces 

1 red pepper, finely chopped 
1 onion, finely chopped 
^ c. sugar 
Vinegar 


1 tb. salt 
i t. cloves 
11. cinnamon 
11. allspice 
11. nutmeg 
Bay leaf if desired 


Peel tomatoes and cut them in pieces. Cook with onion and pep¬ 
per about two hours, or until thick, stirring occasionally to prevent 
scorching. Add remaining ingredients, using as much vinegar as 
necessary to give the desired flavor. Bottle and seal. 


CUCUMBER PICKLES No. 1 


2 qt. small cucumbers 
Brine 

5 c. vinegar and water 
f c. sugar or less 


12 small onions 
4 inches stick cinnamon 
2 small hot peppers 
2 tb. mustard seed 


Select small firm cucumbers as soon after cutting as possible. 
Wash them with a cloth and let them stand over night in a brine 
strong enough to float an egg. Make a mixture of about equal parts 
of vinegar and water, varying the proportion according to the 
strength of the vinegar. Add sugar and cucumbers and heat just 
until the color changes. Remove the cucumbers and pack them in 
jars with the remaining ingredients. Heat the vinegar to the 
boiling point, fill the jars and seal. 


CUCUMBER PICKLES No. 2 
See recipe for Salted Cucumbers or Dill Pickles. 



HANDBOOK OF RECIPES 


110 


STORING OF VEGETABLES FOR WINTER USE 

Many vegetables, when properly stored in the fall, may be had 
fresh for winter use. This is the most desirable way of keeping 
turnips, beets, carrots, parsnips, rutabagas, horseradish, kohlrabi, 
salsify, cabbages, celery, onions, potatoes, sweet potatoes, squashes, 
and pumpkins. 

Vegetables for storing should be planted to mature in the fall. 
Only the sound products can be stored successfully for any length 
of time, as decay would soon develop in any bruised or broken 
vegetable and contaminate the others. Vegetables intended for 
storing should not be washed. Nearly all except squash, pumpkin, 
and sweet potatoes keep best at a temperature just above freezing. 

Storage places for vegetables may be provided easily in most 
homes, if a section of the house cellar or a small piece of ground can 
be used for this purpose. Cellars in which there are furnaces are 
usually so warm and dry that the space used for vegetables should 
be partitioned off with wood and heavy paper, brick or concrete. It 
is necessary to ventilate the vegetable cellar by having a small 
opening near the floor, and another near the ceiling. Vegetables 
may be stored out of doors in piles on the ground, or in pits, if they 
are protected from freezing, by earth, boards, and straw or dry 
leaves. The ground must be well drained, and the pit ventilated 
by an opening at the top. 


POTATOES 

Potatoes for storing should be'planted to mature in the fall and 
should be ripe before they are harvested. As those from blighted 
vines do not keep well, they should be kept separate and used first. 
Potatoes keep best if dried for a few hours on the ground, and then 
in open crates for a few days. They should not be washed before 
storing. It is necessary to examine the potatoes occasionally and 
remove any that show signs of decay. Sprouts which grow on the 
potatoes should be rubbed off as soon as they appear. 

CABBAGES 

Cabbages which have just matured at the time of storing may 
be kept for late use, and those which are immature or over-ripe 
should be used first. The roots must be left on and the cabbages 
stored upside down. They must not be frozen, but require a cool 
moist storage place. On account of their odor, it is often desirable 
to store cabbages out of doors. 


PRESERVATION OF FOOD Ml 

ONIONS 

Onions for storing should be pulled and allowed to lie on the 
ground for several days, and then kept in open crates for one or two 
weeks to continue drying. Thick-necked varieties do not keep as 
well as others. When well dried the tops should be removed, but not 
cut too close to the onion. Store the onions in a cool dry place, 
discarding the soft ones. A cool attic where there is no danger 
of freezing is a good storage place for onions. 

ROOT VEGETABLES 

Tender roots such as beets and carrots should be stored before 
frost, but parsnips are improved by freezing. About 1^ to 2 inches 
of the stem should be left on root vegetables. They require a cool 
moist storage place to keep them from shriveling. When stored in 
the cellar it is advisable to pack them in damp sand, and to sprinkle 
them occasionally. Special directions are given for storing sweet 
potatoes. 

CELERY 

Celery should be harvested before freezing weather. It may be 
packed out of doors in pits or trenches with the roots imbedded in 
sand, or in a cool vegetable cellar. Celery requires moisture and a 
low temperature, but must not be frozen. 

PUMPKINS AND SQUASHES 

Pumpkins and squashes may be kept a long time under proper 
conditions. They should be cut with a short stem when mature, 
and then left on the ground a few days to harden. They must be 
gathered before sever frost. Pumpkins and squashes should be 
handled carefully, as they are likely to decay when bruised or 
scratched. They should be stored on shelves in a warm, dry, well- 
ventilated place. 

SWEET POTATOES 

Sweet potatoes should be dug before hard frost. They should 
be placed in a warm ventilated room, with the temperature above 
80° F. for 10 days. Then they should be stored in racks or baskets 
:in a dry, warm place. 











INDEX 


PAGE 


bbreviations, Table of . 7 

ngel Cake . 72 

pple Compote . 9 

pple Dumplings . 78 

pple Fritters . 63 

pple Meringue . 85 

pple Pie . 83 

pple Sauce . 8 

pple Sauce Cake . 74 

ople Sauce, Green . 8 

ople Tapioca . 86 

pples, Baked . 9 

it 

pples, Scalloped . 85 

11 

pples, Steamed . 9 

pples, Stewed Dried ... 9 

pricot Jelly . 90 

.pricots, Stewed . 10 

.pricot Tapioca — (See Apple 
Tapioca) 

Lsparagus . 24 

>acon . 46 

lacon and Liver . 46 

Baked Apples . 9 

Baked Beans . 28 

3aked Brown Bread .„. 67 

Baked Corn . 27 

Baked Custard . 88 

Baked Eggs. 36 

Baked Fish . 48 

Baked Hash . 41 

Baked Indian Pudding . 84 

Baked Lentils . 29 

Baked Potatoes . 20 

Baked Potatoes, Stuffed . 20 

Baked Rhubarb . 9 

Baked Spaghetti . 17 

Baked Sweet Potatoes . 21 


PAGE 


Baked Squash . 21 

Baking Powder . 61 

Baking Powder Biscuit. 65 

Banana Fritters . 63 

Banana Salad. 58 

Bean Croquettes. 29 

Bean or Lentil Loaf . 29 

Bean Soup, Cream of. 54 

Bean Soup, Dried . 55 

Beans with Bacon.. 29 

Beans, Boston Baked. 28 

Beans, Green . 28 

Beans, Lima . 28 

Beans or Peas, Canned . 103 

Beans, Salted String . .105 

Beef Cakes, Broiled . 37 

Beef Chart . 37 

Beef, Creamed Dried . 41 

Beef Croquettes . ... 42 

Beef, Cuts of . 37 

Beef Loaf . 41 

Beef, Notes on.. . 36 

Beef, Roast . 39 

Beef Stew . 39 

Beef or Veal Rolls . 38 

Beet Relish . 23 

Beets, Buttered . 22 

Beets or Carrots, Canned_ _ 103 

Beets, Pickled . 23 

Beverages . 10 

Biscuit, Baking Powder . 65 

Biscuit, Cheese ... .. 66 

Biscuit, Drop . 66 

Biscuit, Graham . 66 

Boiled Cabbage .. 23 

Boiled Coffee . 10 

Boiled Frosting . 74 


1 13 













































































114 INDEX- 

PAGE 

Boiled Macaroni or Spaghetti. 1G 

Boiled Potatoes . 18 

Boiled Rice . 13 

Boiled Spaghetti . 16 

Bouillon . 54 

Bread, Baked Brown . 67 

Bread Crumbs. 69 

Bread, Freshened . 69 

Bread, Graham . 68 

Bread, Notes on. 67 

Bread, Nut. ’ . 67 

Bread Pudding . 84 

Bread, Spoon. 65 

Bread, Steamed Brown. 66 

Bread Sticks . 68 

Bread Sticks, Corn. 65 

Bread, Southern Corn. 65 

Bread, White . 63 

Broiled Beef Cakes. 37 

Broiled Steak . 37 

Buckwheat Cakes . 62 

Buckwheat Cakes, Quick. 62 

Butter, Drawn . 49 

Butter, Fruit...107 

Butter, Lemon . 33 

Buttered Beets . 22 

Buttered Peas . 28 

Cabbage, Boiled . 23 

Cabbage, Fermented Salt.105 

Cabbage, Scalloped . 23 

Cabbage, Storing of.110 

Cabbage, Stuffed . 23 

Cake, Angel. 72 

Cake, Apple Sauce. 74 

Cake, Chocolate . 74 

Cake, Cream .. 74 

Cake, Dutch Apple. 78 

Cake, Gold . 73 

Cake, Hot Water Sponge . 71 

Cake, Notes on Making . 70 

Cake, Nut . 73 

Cake, Plain . 72 


■Continued 

PAGE 


Cake, Sour Cream. 73 

Cake, Spice . 73 

Cake, Sponge No. 1. 71 

Cake, Sponge No. 2. 71 

Cake, Uses of Stale. 71 

Cake, White. 73 

Cakes, Broiled Beef. 37 

Cakes, Buckwheat . 62 

Cakes, Cornmeal Griddle. 63 

Cakes, Drop. 78 

Cakes, Griddle . 61 

Cakes, Hominy . 15 

Cakes, Potato . 18 

Cakes, Quick Buckwheat. 62 

Cakes, Rice . 14 

Cakes, Salisfy. 22 

Candied Sweet Potatoes... 21 

Candy, Notes on Making. 93 

Canned Beans or Peas .103 

Canned Beets or Carrots .103 

Canned Corn .102 

Canned Fruit Juice .101 

Canned Hard Fruits .101 

Canned Pineapple .. 101 

Canned Rhubarb .101 

Canned Soft Fruits .100 

Canned Sour Berry Fruits.101 

Canned Strained Tomatoes.102 

Canned Tomatoes .102 

Canned Vegetable Greens.102 

Canning, Directions for the One 

Period, Cold-Pack Method. 98 

Canning, Methods of. 98 

Caramel Syrup . 15 

Caramels, Chocolate . 95 

Caramels, Vanilla. 95 

Carbohydrates, Notes on. 3 

Carrots . 22 

Carrots, Canned Beets or...103 

Carrots and Peas. 22 

Cauliflower. 23 

Celery, Creamed. 24 























































































INDEX—Continued 


PAGE 


Celery, Storing of.Ill 

Celery Soup, Cream of . 55 

Cereal with Fruit. 15 

Cereals, Notes on. 12 

Cereals, Time Table for Cooking. .. 12 

Charlotte, Fruit . 91 

Charlotte, Orange . 91 

Charlotte Russe . 90 

Chart of Beef . 37 

Chart of Mutton . 44 

Chart of Pork . 45 

Chart of Veal . 43 

Cheese Biscuit . 66 

Cheese, Cottage . 31 

Cheese Fondue . 32 

Cheese, Hominy and . 15 

Cheese Loaf. ., 32 

Cheese, Marcaroni and . 16 

Cheese, Rice and ..-.. 13 

Chees Sauce . 33 

Cheese, Scalloped . 32 

Cheese, Sweet Milk . 31 

Cheese Wafers. 33 

Chicken Croquettes . 48 

Chicken, Fried . 48 

Chicken Patties . 48 

Chicken, Roast. 47 

Chicken, Stewed . 47 

Chicken, To Dress and Clean. 47 

Chili Con Carne . 40 

Chili Sauce .109 

Chocolate Bread Pudding. 34 

Chocolate Cake. 74 

Chocolate Caramels . 05 

Chocolate Cream Filling . 75 

Chocolate Creams . 94 

Chocolate Frosting No. 1...-. ^5 

Chocolate Frosting, No. 2 . 75 

Chocolate Fudge. 95 

Chocolate, Hot . 10 

Chocolate, Iced . 11 

Chocolate Junket . 31 

Chops, Pan Broiled . 37 

Chowder, Corn . 27 

Chowder, Fish.. 49 

Chowder, Potato. 20 

Classification of Vegetables . 17 

Cobbler, Fruit . 81 

Cocoa. 10 

Coffee, Boiled . 10 


PAGE 


Coffee, Percolated . 11 

Codfish Balls . 51 

Codfish, Creamed . 51 

Cole Slaw . 57 

Conserve, Grape . 109 

Conserve, Rhubarb . 108 

Cooked Salad Dressing No. 1 . 56 

Cooked Salad Dressing No. 2 . 56 

Cookies, Molasses . 77 

Cookies, Sugar . 77 

Cooking, Methods of . 7 

Cooking, Reasons for . 6 

Corn, Baked . 27 

Corn Bread . 65 

Corn Bread, Southern... 65 

Corn Bread Sticks . 65 

Corn, Canned . 102 

Corn Chowder. 27 

Corned Beef Stew . 40 

Cornmeal Griddle Cakes. . 63 

Cornmeal Waffles . 63 

Cornmeal Mush . 12 

Cornmeal Wafers . 69 

Corn Oysters . .. . 27 

Corn, Salted . 106 

Corn, scalloped . 27 

Corn Soup, Cream of . 54 

Corn, Stewed . 26 

Corn, Stewed Dried . 27 

Cornstarch Custard . 89 

Cornstarch Fruit Mold . 88 

Cornstarch Meringue . 89 

Cornstarch Mold . 88 

Cornstarch Mold, Chocolate . 88 

Cottage Cheese . 31 

Cottage Pudding . 80 

Cranberry Sauce . 10 

Cream Cake . 74 

Cream of Bean Soup . 54 

Cream of Celery Soup. 55 

Cream of Corn Soup . 54 

Cream of Pea Soup. 55 

Cream of Potato Soup . 55 

Cream of Tomato Soup . 54 

Cream Filling . 75 

Cream Filling, Chocolate . 75 

Cream Puffs . 76 

Cream Toast c . 69 

Creamed Celery . 24 

Creamed Codfish . 51 








































































































INDEX—Continued 


1 16 


PAGE 


Creamed Eggs . 36 

Creamed Dried Beef. 41 

Creamed Fish . 50 

Creamed Oysters . 52 

Creamed Peas .. . 28 

Creamed Potatoes . 18 

Creamed Potatoes (Quick Method) 19 
Creamed Potatoes (Onion Flavor) 19 

Creamed Turnips . 22 

Creamed Satisfy . 22 

Creamy Omelet . 35 

Croquettes, Bean or Lentil . 29 

Croquettes, Beef . 42 

Croquettes, Chicken . 48 

Croquettes, Meat and Mush. ... 42 

Croquettes, Potato . 18 

Croquettes, Rice . 14 

Croquettes, Salmon . 51 

Croquettes, Veal . 43 

Croutons .-. 54 

Crumbs, To Prepare .. 69 

Cucumber Pickles No. 1.109 

Cucumber Pickles, No. 2. 109 

Custard, Cornstarch . 89 

Custard, Baked . 88 

Custard Pie . 82 

Custard, Soft . 87 

Cutlets, Veal . 44 

Cuts of Beef. 37 

Cuts of Mutton. 44 

Cuts of Pork . 45 

Cuts of Veal. 43 

Dates, Stuffed . 94 

Dill Pickles, Salted Cucumbers..105 

Directions for Drying Fruits and 

Vegetables . 97 

Directions for Preserving Vege¬ 
tables with Salt.. ....103 

Dish Towels, Care of. 8 

Dish Washing, Rules for. 8 

Doughnuts . 76 

Drawn Butter Sauce. 49 

Dressed Lettuce . 57 

Dressing . 49 

Dressing, Cooked Salad, No. 1. .. 56 
Dressing, Cooked Salad No. 2. .. 56 

Dressing, French . 57 

Dressing, Mayonnaise . 56 

Dried Apples, Stewed. . 9 

Dried Bean Soup. 55 


PAGE 


Dried Beef, Creamed . 41 

Dried Corn, Stewed . 27 

Dried Pea Soup .. 55 

Drying Fruits and Vegetables . 97 

Drop Biscuit ... ^ . 66 

Drop Cakes . 78 

Dumplings . 40 

Dumplings, Apple . 78 

Dumplings, Peach . 78 

Dutch Apple Cake . 78 

Eclairs . 76 

Egg-plant, Fried . 24 

Egg-plant, Stuffed . . 25 

Eggs, Baked . 36 

Eggs, Creamed . . .... 36 

Eggs, Hard Cooked . 34 

Eggs, Notes on. 33 

Eggs, Poached . 34 

Eggs Poached in Milk. 35 

Eggs Preserved in Water Glass.... 33 

Eggs, Scrambled _ 34 

Eggs, Soft Cooked. 34 

Eggs, Stuffed .. 36 

Eggs, Points on Using . 33 

Fat, To Clarify . 43 

Fat, To Try Out .. 42 

Fats, Notes on . 3 

Fat-proof Coating .. _ 42 

Fermented Salt Cabbage (Sauer¬ 
kraut) . 105 

Fig Tapioca .. 86 

Filling, Cream . 75 

Filling, Chocolate Cream . 75 

Filling for Sandwiches. 59 

Fish, Baked . . 48 

Fish Chowder . 49 

Fish, Creamed . 50 

Fish, Fried . 49 

Fish Hash . 50 

Fish, Scalloped . 50 

Fish, Selection of. . 48 

Floating Island . 88 

Flour Mixtures . 59 

Foamy Omelet. 35 

Fondant . 94 

Food, Definition and Classification.. 3 

Food, Preservation of . 96 

Food, Uses of .. 3 

Freezing, Directions for . . 91 

French Dressing . 57 































































































INDEX—Continued 


117 


PAGE 

French Fried Potatoes . 21 

French Toast ... 70 

Freshened Bread . .. 69 

Fried Chicken . 48 

Fried Egg-plant . 24 

Fried Fish . 49 

Fried Mush, Sauted or . 15 

Fried Oysters . 52 

Fritter Batter . 63 

Fritters, Apple ... 63 

Fritters, Banana . 63 

Frosting, Boiled . 74 

Frosting, Chocolate, No. 1 . 75 

Frosting, Chocolate, No. 2 . 75 

Frosting Made with Yolks . 75 

Frosting, Quick . 75 

Frozen Desserts . 91 

Fruit Butter . 107 

Fruit, Cereal with . 15 

Fruit Charlotte . 91 

Fruit Cobbler . 81 

Fruit Gelatin . 89 

Fruit Juice, Canned. 101 

Fruit Mold, Cornstarch . 88 

Fruit Mousse. 92 

Fruit Pudding, Steamed . 81 

Fruit Salad . 58 

Fruit Sauce . 80 

Fruit Tapioca . 86 

Fruits, Canned Hard . 101 

Fruits, Canned Soft . 100 

Fruits, Canned Sour Eerry . 101 

Fruits, Preserved . 107 

Fudge, Chocolate . 95 

Gelatin, Fruit . 89 

Gelatin, Notes on . . 89 

General Directions for Canning by 
the One Period Cold Pack 

Method . 98 

General Directions for Preserving 

Vegetables with Salt . 103 

Gingerbread . «. 76 

Gingersnaps . 77 

Glazed Sweet Potatoes . 21 

Gold Cake . 73 

Graham Biscuit . 66 

Graham Bread . 68 

Graham Muffins . 64 

Graham Mush .13 

Granulated Wheat . 12 


PAGE 


Grape Conserve . 109 

Grapefruit Marmalade . 108 

Gravy . 39 

Green Apple Sauce .. 8 

Green Beans . 28 

Green Pepper Omelet . 35 

Green Tomatoes, Salted . 105 

Greens . 26 

Greens, Canned Vegetable . 105 

Greens, Salted Vegetable . 105 

Griddle Cakes . 61 

Griddle Cakes, Bread . 61 

Griddle Cakes, Cornmeal . 63 

Hard Cooked Eggs. . 34 

Hard Fruits, Canned . 101 

Hard Sauce . 79 

Hash, Baked . 41 

Hash, Fish . 50 

Hominy . 15 

Hominy Cakes . 15 

Hominy and Cheese . 15 

Hot Chocolate . 10 

Hot Water Sponge Cake. 71 

Ice Cream, Chocolate . 92 

Ice Cream, Fruit . 92 

Ice Cream, Junket . 92 

Ice Cream, Vanilla . 92 

Ice, Lemon . 91 

Iced Chocolate . 11 

Iced Tea . 11 

Jelly, Apricot . 90 

Jelly, Directions for Making.... ...106 

Jelly, Lemon . 89 

Jelly, Notes on Making.. . 106 

Jelly, Prune . 90 

Jelly Roll . 72 

Junket . 31 

Junket, Chocolate . 31 

Junket Ice Cream . 92 

Lamb, Roast . 44 

Lamb, Stewed with Rice. 45 

Leavening Agents . 60 

Lemonade . 11 

Lemon Butter . 38 

Lemon Ice . 91 

Lemon Jelly . 89 

Lemon Pie . 82 

Lemon Sauce. 79 

Lemon Sherbet . 92 

Lentils, Baked. 29 





































































































I 18 


INDEX—Continued 


PAGE 


PAGE 


Lentil Croquettes, Bean or...... 

Lentil Loaf, Bean or. 

Lettuce, Dressed. 

Lima Beans. 

Liver and Bacon. 

Loaf, Bean or Lentil. 

Loaf, Beef . 

Loaf, Cheese . 

Loaf, Nut . 

Loaf, Salmon . 

Loaf, Veal ... 

Lyonnaise Potatoes. 

Macaroni, Spaghetti or Boiled. 

Macaroni and Cheese..'.. 

Marmalade, Grapefruit . 

Marmalade, Orange . 

Mashed Potatoes . 

Mashed Turnips . 

Mayonnaise . 

Meals, Suggestions for Planning.... 

Measures and Weights, Table of_ 

Meat ... 

Meat, Care of. 

Meat, Minced on Toast. 

Meat and Mush Croquettes. 

Meat Pie . 

Meat, Scalloped. 

Meat Souffle. 

Meat, Minced on Toast. 

Meringue . 

Meringue, Apple. 

Meringue, Cornstarch . 

Methods of Canning...... 

Methods of Cooking. 

Milk, Care of. 

Milk, Notes on. 

Milk Sherbet . 

Milk Toast... 

Minced Meat on Toast. 

Mineral Matter, Notes on. 

Mint Sauce . 

Mint Wafers . 

Molasses Cookies . 

Molasses Taffy . 

Mold, Cornstarch . 

Mold, Cornstarch Fruit. . 

Mold, Chocolate Cornstarch . 

Mousse, Fruit. 

Muffins . 

Muffins, Corn Meal. 


29 

29 

57 

28 

46 

29 

41 
32 

29 
50 
43 
19 
16 
16 

108 

108 

18 

22 

56 

4 

7 

36 

36 

42 
42 
41 

41 

42 
42 
82 
85 
89 
98 

7 

30 
30 

92 
69 
42 

O 

O 

45 

94 

77 

93 
88 
88 
88 
92 

64 

65 


Muffins, Graham . 64 

Muffins, Rice . 64 

Muffins, Rolled Oats. 64 

Muffins, Rye . 64 

Mush, Cornmeal . 12 

Mush, Graham . 13 

Mush, Sauted or Fried. 15 

Mutton Chart. 44 

Mutton, Cuts of. 44 

Mutton, Notes on. 44 

Mutton, Stewed with Rice. 45 

Mutton, Roast . 44 

Noodles . 53 

Nut Bread .. 67 

Nut Brittle. 94 

Nut Cake . 73 

Nut Loaf . 29 

Nuts, Salted. 95 

Oats, Rolled. 12 

Omelet, Creamy . 35 

Omelet, Fancy. 35 

Omelet, Foamy . 35 

Omelet, Green Pepper. 35 

Omelet, Spanish . 35 

Onions . 24 

Onions, Storing of.Ill 

Onions, Stuffed . 24 

Orange Charlotte . 91 

Orange Marmalade .108 

Orange Sauce . 79 

Orange Shortcake . 80 

Oven Tests. 60 

Oyster Patties . 52 

Oyster Soup. 51 

Oysters, To Clean. 51 

Oysters, Creamed . 52 

Oysters, Fried . 52 

Oysters, Panned . 51 

Oysters, Scalloped . 52 

Pan-broiled Chops . 37 

Pan-broiled Steak . 37 

Panned Potatoes (Quick Method).. 19 

Parsnips . 22 

Patties, Chicken or Veal..... 48 

Patties, Oyster . 52 

Patties, Pea... 28 

Patty Shells. 83 

Peach Dumplings. 78 

Pea Patties . 28 

Pea Soup, Dried. 55 





































































































INDEX—Continued 


119 


PAGE 

Peas, Buttered . 28 

Peas, Canned Beans or .103 

Peas, Carrots and . 22 

Peas, Creamed . 28 

Peas, Salted . 105 

Peppers, Stuffed . 26 

Pickled Beets . 23 

Pickles, Cucumber No. 1 . .. .109 

Pickles, Cucumber No. 2 .109 

Pie, Apple . 83 

Pie Crust . 81 

Pie, Custard . 82 

Pie, Lemon . 82 

Pie, Meat . 41 

Pie, Pumpkin . 83 

Pie, Rhubarb . 83 

Pineapple, Canned . 101 

Plain Cake ... 72 

Planning Meals . 4 

Poached Eggs . 34 

Poached in Milk, Eggs . 35 

Popovers . 64 

Pork, Notes on . 45 

Pork Chart . 45 

Pork, Cuts of . 45 

Pork Roast....: . 46 

Pot Roast . 39 

Potato Cakes . 18 

Potato Chips .. 20 

Potato Chowder . 20 

Potato Croquettes . 18 

Potato Salad . 57 

Potato Soup, Cream of . 55 

Potatoes, Baked . 20 

Potatoes, Boiled . 18 

Potatoes, Creamed . 18 ■ 

Potatoes, Creamed (Quick Method) 19 
Potatoes, Creamed (Onion Flavor) 19 

Potatoes, French Fried . 21 

Potatoes, Glazed Sweet.... . 21 

Potatoes, Lyonnaise . 19 

Potatoes, Mashed . 18 

Potatoes, Panned (Quick Method) 19 

Potatoes, Roasted with Meat. 20 

Potatoes, Sauted . 19 

Potatoes, Scalloped . 20 

Potatoes, Storing of. . 110 

Potatoes, Storing of Sweet.Ill 

Potatoes, Stuffed Baked. 20 

Potatoes, Sweet, Baked . 21 | 


PAGE 

Potatoes, Sweet, Sauted . 21 

Pot Roast . 39 

Preservation of Foods. 96 

Preserved Fruits . 107 

Preserving with Salt. 103 

Protein . . 3 

Prune Jelly . 90 

Prune Pudding . 87 

Prune Whip . 87 

Prunes, Stewed . 10 

Pudding, Apple Tapioca . 86 

Pudding, Baked Indian . 84 

Pudding, Bread . 84 

Pudding, Chocolate Bread. 84 

Pudding, Cottage . 80 

Pudding, Creamy Rice . 84 

Pudding, Prune . 87 

Pudding, Rhubarb . 85 

Pudding, Rice . : . 84 

Pudding, Rice and Apricot. 85 

Pudding, Snow . 90 

Pudding, Steamed Fruit . 81 

Pudding, Suet . 81 

Pudding, Tapioca Cream. 87 

Pumpkin Pie. 83 

Pumpkins and Squashes, Storing of. Ill 

Quick Buckwheat Cakes. 62 

Quick Frosting .. 75 

Raisin Sauce . 79 

Reasons for Cooking . 6 

Refrigerator . 8 

Relish, Beet ... 23 

Rhubarb, Baked . 9 

Rhubarb, Canned . .101 

Rhubarb Conserve . 108 

Rhubarb Pie . 83 

Rhubarb Pudding . 85 

Rhubarb Sauce . 9 

Rice and Apricot Pudding . 85 

Rice, Boiled . 13 

Rice Cakes ._. 14 

Rice and Cheese . 13 

Rice Croquettes . 14 

Rice Muffins . 64 

Rice and Lamb with Mutton.45 

Rice Pudding. 84 

Rice Pudding, Creamy ... 84 

Rice, Spanish . 14 

Rice, Steamed . 13 

Rice, Timbales . 14 








































































































120 


INDEX—Continued 


PAGE 


Rice Waffles. 63 

Roast Beef. 39 

Roast Chicken. 47 

Roast Lamb or Mutton. 44 

Roast Pork . 46 

Rolled Oats . 12 

Rolled Oats Muffins. 64 

Rolls . 68 

Root Vegetables, Storing of. ...Ill 

Rye Muffins... 64 

Salad, Banana . 58 

Salad, Cabbage (See Cole Slaw).... 57 

Salad, Dressed Lettuce. 57 

Salad Dressing, Cooked, No. 1. .. 56 

Salad Dressing, Cooked, No. 2. 56 

Salad Dressing, French . 57 

Salad Dressing, Mayonnaise . 56 

Salad Dressing,Whipped Cream. 56 

Salad, Fruit . 58 

Salad, Notes on. 55 

Salad, Potato . 57 

Salad, Tomato . 58 

Salad, Tomato Jelly. 58 

Salad, Vegetable Jelly. 58 

Salmon Croquettes . 51 

Salmon Loaf . 50 

Salmon Sauce . 51 

Salmon, Scalloped (See Fish). 50 

Salsify, Cakes . 22 

Salsify, Creamed . 22 

Salt Cabbage, Fermented (Sauer¬ 
kraut) .105 

Salt, Preserving with..103 

Salted Corn .106 

Salted Cucumbers or Dill Pickles....105 

Salted Green Tomatoes.105 

Salted Nuts .. v . 95 

Salted Peas . 105 

Salted String Beans. 105 

Salted Vegetable Greens.105 

Sandwich Fillings. 59 

Sandwiches . 59 

Sauce, Apple . 8 

Sauce, Cheese . 33 

Sauce, Chili . 109 

Sauce, Cranberry . 10 

Sauce, Drawn Butter. 49 

Sauce, Fruit . 80 

Sauce, Green Apple. 8 

Sauce, Hard . 79 


PAGE 


Sauce, Lemon . 79 

Sauce, Lemon Butter. 38 

Sauce, Mint . 45 

Sauce, Orange . 79 

Sauce, Raisin . 79 

Sauce, Rhubarb . 9 

Sauce, Salmon. 51 

Sauce, Tomato . 16 

Sauce, Vanilla .... . 79 

Sauce, Vinegar . 79 

Sauce, White .- 30 

Sauerkraut, Fermented Salt Cab¬ 
bage . 105 

Sauted or Fried Mush. 15 

Sauted Potatoes . 19 

Sauted Sweet Potatoes... 21 

Sauted Tomatoes . 25 

Scalloped Apples . 85 

Scalloped Cabbage . 23 

Scalloped Cheese .. 32 

Scalloped Corn . 27 

Scalloped Fish . 50 

Scalloped Meat . 41 

Scalloped Oysters . 52 

Scalloped Potatoes .-. 20 

Scalloped Salmon (See Fish). 50 

Scalloped Tomatoes . 25 

Scrambled Eggs. 34 

Scrapple . 46 

Selection of Fish. 48 

Serving, Suggestions for. 6 

Setting the Table...=.. ... 4 

Sherbet, Lemon . 92 

Sherbet, Milk .. 92 

Shortcake, Orange . 80 

Shortcake, Strawberry . 80 

Sink, Care of. 8 

Slaw, Cole. 57 

Smothered Steak. 38 

Snow Pudding. 90 

Soft Cooked Eggs. 34 

Soft Custard .. 87 

Soft Fruits, Canned.100 

Souffle, Meat. 42 

Soup, Cream of Bean . 54 

Soup, Cream of Celery .. 55 

Soup, Cream of Corn . 54 

Soup, Cream of Pea . 55 

Soup, Cream of Potato... 55 

Soup, Cream of Tomato . 54 





































































































INDEX—Continued 


121 


PAGE 


PAGE 


Soup, Dried Bean . 55 

Soup, Dried Pea . 55 

Soup, Notes on . 52 

Soup, Oyster . 51 

Soup Stock . 53 

Soup, Tomato . 54 

Soup, Vegetable . 53 

Sour Berry Fruits, Canned.101 

Sour Cream Cake . 73 

Southern Corn Bread . 65 

Spaghetti, Baked . 17 

Spaghetti, Boiled Macaroni or . 16 

Spanish Omelet .-. 35 

Spanish Rice . . . 14 

Spanish Toast . 70 

Spinach ..-. 26 

Spice Cake . 73 

Sponge Cake, Hot Water . 71 

Sponge Cake, No. 1 . 71 

Sponge Cake, No. 2... . 71 

Spoon Bread . 65 

Squash, Baked . 21 

Squash, Steamed Winter.. . 21 

Squashes, Pumpkins and . Ill 

Stale Cake, Uses of. . 71 

Steak, Broiled . 37 

Steak, Pan-broiled . 37 

Steak, Smothered . 38 

Steamed Brown Bread . 66 

Steamed Fruit Pudding . 81 

- Steamed Rice . 13 

Steamed Winter Squash . 21 

Stew, Corned Beef . 40 

Stewed Apricots . 10 

Stewed Corn . 26 

Stewed Chicken . 47 

Stewed Dried Apples .. 9 

Stewed Dried Corn . 27 

Stewed Lamb or Mutton with Rice 45 

Stewed Prunes . 10 

Stewed Tomatoes . 25 

Storing of Vegetables for Winter 

Use.HO 

Strained Tomatoes, Canned.102 

Strawberry Shortcake. 80 

String Beans, Salted.105 

Stuffed Baked Potatoes . 20 

Stuffed Cabbage . 23 

Stuffed Dates . 94 

Stuffed Egg-plant . 25 


Stuffed Eggs .-. 36 

Stuffed Onions . 24 

Stuffed Peppers . 26 

Stuffed Tomatoes . 25 

Styles of Service . 5 

Succotash . 27 

Sugar Cookies . 77 

Sugar Syrup .. 16 

Suggestions for Serving . 6 

Sweet Milk Cheese . 31 

Sweet Potatoes, Storing of.Ill 

Sweet Potatoes, Baked . 21 

Sweet Potatoes, Glazed or Candied 21 

Sweet Potatoes, Sauted . 21 

Syrup, Caramel . 15 

Syrup, Sugar . 16 

Syrup, Tests for. . 93 

Table, Setting the. 4 

Taffy, Molasses . 93 

Tapioca, Apple . 86 

Tapioca, Cream . 87 

Tapioca, Fig . 86 

Tapioca, Fruit . 86 

Tea . H 

Tea Bars . 74 

Tea, Iced . H 

Tests for Syrup . 93 

Timbale Cases . 63 

Timbales, Rice .-. 14 

Time Table for Boiling Vegetables 17 
Time Table for Cooking Cereals.... 12 


Toast . 

Toast, Cream .. 

Toast, French . 

Toast, Milk . 

Toast, Spanish . 

To Clarify Fat . 

To Try Out Fat . 

Tomato Jelly Salad . 

Tomato Salad .- 

Tomato Sauce . 

Tomato Soup ... 

Tomato Soup, Cream of . 

Tomatoes, Canned . 

Tomatoes, Canned Strained. 

Tomatoes, Salted Green . 

Tomatoes, Sauted . 

Tomatoes, Scalloped . 

Tomatoes, Stewed . 

Tomatoes, Stuffed . 


69 
69 
. 70 

69 

70 
43 
42 
58 

. 58 
. 16 
. 54 
...54 
.102 
.102 
.105 
25 
. 25 
25 
25 




































































































122 


INDEX—Continued 


PAGE 

Turnips, Creamed . 22 

Turnips, Mashed. 22 

Vanilla Sauce .. 79 

Veal Chart. 43 

Veal Croquettes . 43 

Veal Cutlets . 44 

Veal, Cuts of. 43 

Veal Loaf. 43 

Veal, Notes on. 43 

Veal Patties . 48 

Veal Rolls . 38 

Vegetable Greens, Canned .102 

Vegetable Greens, Salted.105 

Vegetable Jelly Salad. 58 

Vegetable Soup . 53 

Vegetables, Classification of. 17 

Vegetables, Preserved with Salt....103 

Vegetables, Storing of for Winter 
Use ..110 


Vegetables, Time Table for Boiling 17 


PAGE 


Vinegar Sauce. 79 

Vitamins . 4 

Wafers, Cheese... 33 

Wafers, Cornmeal . 69 

Waffles . 62 

Waffles, Cornmeal . 63 

Waffles, Rice . 63 

Washing Dishes, Rules for. 8 

Water . 4 

Weights and Measures. 7 

Welsh Rarebit. 32 

Wheat, Granulated. 12 

Whip, Prune. 87 

Whipped Cream Salad Dressing. 56 

White Bread . 68 

White Cake . 73 

White Sauce . 30 

Yeast Bread, Notes on Making. 67 

Yeast, Notes on. 60 












































































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